Write composition and design food materials.

1. Composition mode food If you ask me what I like best? I will definitely say without hesitation, "Steamed dumplings, of course!" Have you ever eaten steamed dumplings? It is delicious. Let me introduce you.

Steamed dumplings are small, delicate and beautiful. From a distance, a dozen white and flawless jiaozi are tightly clustered together. You are next to me and I am next to you, just like a lively and lovely little peach blossom in spring. In the "mist", steamed dumplings seem more attractive. Up close, jiaozi, which is white and tender, is full and moist. Well, it looks delicious. You see, the skin is delicate, as delicate as a chubby little face of a fat doll, and it will break when pinched. Through the epidermis, you can clearly see the pure soup inside. How's it going? You want to eat it. Don't worry, there is a piece of beef as smooth as jade in it!

Steamed dumplings are not only beautiful, but also delicious. As the saying goes, "move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva would have "flown down three thousands of feet". I don't care about the image of a lady. I grabbed jiaozi and stuffed it in my mouth. It was so hot that I covered my mouth and cried. This time I learned my lesson and took a bite of the skin. Suddenly, the juice poured into my mouth. It is so mellow, moist and fragrant that I am immersed in it.

The soup dumplings are really delicious. Let's try!

This is a composition about steamed stuffed bun. How's it going? Is it fancy enough? Hope to adopt

2. The food composition pattern is like a woman who is full of worries and is sad. Finally, someone untied the knot for her, and her eyebrows gradually spread.

The haggard sun looked a little afraid of the cold, stopped and stopped in the cold wind, nearly ten o'clock, and finally dragged through the roof of the opposite high-rise building, sweeping a touch of sunshine we expected into the yard. It was just after three o'clock in the afternoon, and it was this rare sunshine that quietly disappeared behind the tall building early.

When the building is high, our feet seem to be hanging in the air, and our hearts are getting farther and farther away from the land. With the height of the building, Sun, who was originally generous, seems to have become particularly stingy.

The Taste of Sunshine by Lin Qingxuan, a writer in Taiwan Province Province, describes a young farmer who happened to find the fragrance of sunshine while drying millet, which made him decide to stay in his hometown. He rambled with the author about the smell of newly-dried clothes, newly-dried quilts and newly-dried paintings and calligraphy when he was young, saying that there was sunshine in them.

As a result, the oblique sunshine in this yard is more and more precious! While this rare sunshine has not escaped, we quickly took out the quilt, hung up the clothes, moved the starch and radish slices covered with patches out to bask in the sun, and moved the stool out to sit and talk ... The starch in the plaque had been washed away long ago, but the sunshine in the yard stayed for several hours, and it has been quite a long time since we moved in and out. Radish slices are newly cut, and white slices are spread on the door panel, which are elliptically printed on the mud like light beams leaking from cracks in small tile houses, mottled and layered.

There are also carrots cut into strips, which look like whitebait flashing on the sparkling lake. Whew-I blew steaming tofu with my mouth, but I couldn't wait to swallow it. When I was a child, my gluttony for tofu was still so clear. I thought it was the best food made of starch.

Or stir the starch with water into wheat paste, put it in a hot pot, gradually turn white and black, cut it into strips and cook it, and add the seasoning chopped green onion, which makes the entrance smooth and is also a delicious food. I have seen my mother stir half a bowl of starch and a little water into dough in a hot pot and then cut it into fish balls. After cooking, it is a little smoother and a little more tenacious. How unforgettable! I think the best way to eat radish slices is casserole stew. This dish is most suitable when the snow is heavy.

The stove (the one with a wooden frame) is burning with charcoal fire and it is snowing outside. There is an iron shelf on the stove, and there is a casserole filled with various ingredients on the iron shelf.

Don't worry, just talk around the fire or go out to watch the snow. By the time you shoot the snow in, the casserole has already started talking to people and opened with joy.

A wisp of fragrance emerged from the small hole in the lid and went straight into the nostrils. All right, all right! Taste it! Open the lid! In the hot air, chopsticks reach out to fat pork, bulging oily tofu, white winter bamboo shoots, long sauerkraut, and of course radish slices rolled into fungus ... I once read an article to the effect that food exposed to the sun is the most plain and delicious.

The same is the drying of dried bamboo shoots. Sometimes the sunshine that is absent for several days in a row is far from an exposure. Unfortunately, I forgot the author's name.

I think the taste of these starch and radish slices in the yard this year is worse than in previous years.

3. food composition outline reference introduction: good words and sentences to describe food

Good words to describe food:

Delicious, moist, fragrant, summer-relieving, cold, light, spicy, fresh, slippery, mellow, sweet, sweet, spicy, prepared, special, translucent, appetizing, slippery, cool, sticky, slippery, sour, fragrant and cool.

A good sentence to describe food:

1. Citrus is a specialty of sea salt. There is a golden moon in the orange peel. They live in a house.

2. The salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender.

3. The skin of the dumpling is very thin, even translucent. Open your mouth and take a bite. The delicious juice inside will flow into your mouth and take a bite of the meat ball soaked in juice. Not fat or greasy, the entrance is smooth ... that's so beautiful!

4. Bright red dates are like the twinkling stars in the sky, all blinking naughty eyes.

The red ones in the candied haws sparkled in the sun, which attracted many children's eager eyes.

6, small mess, small, thin skin, as long as you fish in boiling water, you can put it in a bowl and take a bite, so delicious!

7. I took a water bottle and poured boiling water into the teacup. Suddenly, the Longjing tea in the water danced up and down like thousands of small fish. It was really beautiful.

8. The baked sweet potato is burnt and covered with grass ash. Smell it, and the fragrant smell will immediately enter your insides, making you drool for three thousands of feet.

9. Stinky tofu is "hospitable". She is always filled with a strong fragrance, which makes people look for it.

10, Zongzi is wrapped in green reed leaves with pure white glutinous rice and red dates. Peel off the reed leaves after cooking, and it seems that there are still a few bright red agates embedded in the rice ball, which is very beautiful.

4. A composition introducing a kind of food 600 words introduces a kind of food-Xi 'an mutton bread in soup.

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

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

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

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

The smell of mutton bread in soup is also very attractive. The rich fragrance has already spread around with the hot air, just like an invisible hand hooked my nose and made my mouth water.

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

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

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

Gourmet-Wheat Shrimp Soup

Speaking of wheat shrimp soup, it is really a delicious dish in my hometown-Ninghai. It is delicious in color and flavor, which makes people eat it all year round. It will be a great pity not to eat a bowl of authentic wheat and shrimp soup when you come to Ninghai.

Wheat and shrimp soup shops can be seen everywhere in Ninghai. No matter what season, when you walk into any wheat and shrimp soup shop, you should carefully taste a bowl of wheat and shrimp soup, which is really the most beautiful enjoyment! As soon as they step into the store, the hospitable shopkeeper will greet them with a smile. Serve a bowl of wheat and shrimp soup, you just need to sit leisurely for a while, and the quick waiter will hold a bowl of steaming and fragrant wheat and shrimp soup from the kitchen. At this time, you will close your eyes, lower your head and take a deep breath, hoping to breathe all the fresh smells into your heart. Then, you can't help shouting, "It's delicious!" When you open your eyes and carefully look at the bowl of wheat and shrimp soup, you will find that the elegant blue and white porcelain bowl is filled with white flour and soft noodles, dotted with green chopped green onion, a few delicious and lovely shrimps, a few tender shredded bamboo shoots and a few black mushrooms. Of course, you can also add a golden goose egg, a thick braised pork chop or a crispy pork chop according to your own taste. They seem to say to you mischievously, "Come, come and eat!" " ! We are the most delicious wheat and shrimp soup in the world! "When you wolfed down the first bite of wheat and shrimp soup, a delicious smell suddenly filled your whole body. That feeling was really wonderful! At this time, your appetite is greatly increased, and you want to eat a second bite after eating one bite. I can't wait to swallow the whole bowl of wheat and shrimp soup in one gulp. At this moment, your forehead will be beaded with fine sweat and your whole body will be warm. What a hearty enjoyment!

You may be curious to ask, "It must be complicated to cook such delicious wheat and shrimp soup?" Let me tell you, it's actually very simple. All you have to do is put the wheat flour into an ordinary large porcelain basin, add a proper amount of water, make it into a thick paste, run down the mouth of the basin to look like noodles, and then gently pinch it with chopsticks and flow into boiling water. Noodles swim happily in the pot like little whitebait. At this time, you have to pinch and shovel quickly, so that the noodles will not stick to the bottom of the pot. Then just put live shrimp, add mushrooms, shredded bamboo shoots and other accessories, and finally sprinkle with salt, add eggs, big chops and other additives, and you can taste a delicious bowl of wheat shrimp soup!

If you don't eat wheat and shrimp soup for a few days, you will definitely be greedy. Nowadays, the streets and alleys of Ninghai smell of wheat and shrimp soup everywhere. Wheat shrimp soup has become the golden signboard of Ninghai cuisine, and it has also spread to surrounding counties and cities. Welcome to Ninghai, I will definitely take you to taste the delicious wheat and shrimp soup!

5. Introduce a delicious one. Tujia people usually eat three meals a day and two meals in their leisure time. Eat four meals in spring and summer when the labor intensity is high.

For example, in the transplanting season, a "premature" meal should be added in the morning, mostly snacks such as glutinous rice dumplings or mung bean powder. It is said that eating glutinous rice balls as a "premature" meal means a bumper harvest and good luck.

In addition to rice, Tujia people's daily staple food is corn rice, which is mainly made of corn flour. Some rice is cooked in a pot or steamed in a wooden steamer. Sometimes I also eat bean rice, that is, mung beans, peas and rice are cooked together. Baba and Tuanxiang are also the seasonal staple foods of Tujia people, and some even eat seedlings. In the past, sweet potato has been regarded as a staple food in many areas, and it is still a standing food in some areas after winter.

The main feature of Tujia cuisine is sour and spicy. Every household has sauerkraut jars and dried peppers, and rice can't be separated from sauerkraut and peppers. There is a folk saying that "Chili is salt, and slag is mixed with Chinese New Year". Every folk family has pickled sauerkraut jars, which are almost inseparable from meals. Fried meat with sour pepper is considered delicious. Pepper is not only a dish, but also a condiment that can not be separated from every meal.

Bean products are also very common, such as tofu, lobster sauce, bean leaf skin, tofu milk and so on. I especially like to eat mixed dregs, that is, grinding soybeans into pulp, boiling them to clarify, adding vegetable leaves and cooking them.

People often eat bean rice, corn rice and slag soup together.

6. Exercise 3 of the first volume of the sixth grade of primary school students: Introduce a kind of delicious food "Mei * * *" crab yellow buns that I like.

Crab shell yellow is a local snack in Changzhou, commonly known as Ma Xiao cake, which is often used as a gift with sesame cake. There are four kinds of fillings: shepherd's purse, onion oil, sugar and bright oil bean paste. Its characteristics: it is shaped like a crab shell, golden in color, oily but not greasy, crisp and refreshing, sweet and mellow in sugar stuffing, and fresh and fragrant in salty stuffing.

Crab-yellow steamed stuffed bun is a "boutique" in breakfast. Eating crab buns for breakfast is really a first-class enjoyment. Last time I got 100 points, my mother took me to eat crab roe buns on Sunday morning.

You see, there are only four words written on the signboard of this shop: "Meng Jia Crab Pot", which is famous. As soon as we reached the corner, the smell of crabs coming from the shop made my mouth water. When you look closer, the figures of the guests are hazy and crowded in the steaming heat, which has become a unique scenery in the morning. "Two steamed buns!" "I want two custom-made!" "Is my steamed stuffed bun ready?" Everyone can't wait, and the waiters are as busy as a bee, constantly shuttling between tables.

My mother and I finally found a small table and sat down. While waiting, I quietly observed the master's craftsmanship. They concentrate on making steamed buns, as if completely unaffected by the surrounding environment. They skillfully picked the fermented white dough into even small portions, rubbed them into strips and pressed them into thin round skins, and then recessed them into small bowls. Then they quickly poured the stuffing of golden crab oil into it, and then they began to crumple. Their thumb and middle finger are tightly pinched together, and the index finger is slightly pulled outward to form a closed steamed bread "neck", which can be locked up!

The wait is always so long, and finally it's our turn. The steamed stuffed bun that just came out of the cage is white, crystal clear, thin and full of stuffing, and it drools when you look at it. My mother explained to me the trilogy of eating crab roe buns: "Move slowly, lift gently and open the skylight". Just lift the top of the steamed stuffed bun gently, move it to the edge of the plate, pick up the plate, tilt it slightly to your mouth, then take a small bite slowly, and then take a sip gently. Well, I don't care so much. I picked up the plate and took a big bite. This time, I made a fool of myself. The soup splashed all over my face, and my tongue was so hot that it was sucked into the wind. How embarrassing! Mom smiled and said, "Don't worry, eat slowly!" " "I just put away greed and savor it. Mother poured the balsamic vinegar into a small dish with shredded ginger. I dipped the steamed stuffed bun in ginger vinegar and took a bite. This crystal clear thin skin is covered with a layer of king crab yellow juice, which is delicious. Crab fragrance keeps flowing from my mouth to my heart! No wonder there are many people in the crab shop!

Friend, are you greedy too? Then on this autumn crab fat day, come with me to taste the "beauty"-crab yellow steamed stuffed bun!

7. We want to write a 400-word composition about flavor food, asking for information "Oh, eat hairy crabs today!" Dad bought five hairy crabs from the market.

These hairy crabs are all alive and kicking, but they don't happen often, because they will soon enter my stomach! These hairy crabs are wearing blue-gray armor and waving their "killer pliers". They look terrible, as if they were attacking me. Finally, the hairy crab is in the pot, "ah! It smells good! " I shouted in surprise.

In a short time, the hairy crabs were steaming out of the pot. Look, the hairy crab's armor is missing. He came to me in orange casual clothes. The smell of crab roe suddenly came to my nose and made my mouth water! You can eat! I peeled off the crab shell of the hairy crab and put a little vinegar in the crab cover with a spoon.

Wow, this crab roe is delicious! Sour vinegar and sweet crab roe are perfectly blended together, which is simply "the best in the world"! I divided it three times, five times and two times, and removed everything from the crab cover. Next, I broke the hairy crab into two pieces. Suddenly, crab meat as delicious as white beard came into my eyes.

Take a bite, oh! I can't believe I can taste such delicious food. What kind of pizza, pasta, all seem so bland.

I ate with relish and enjoyed this "family happiness", as if I had entered the gourmet crab palace. Hairy crabs and crab meat could be seen everywhere, and a faint smile appeared on my mouth. "When! When! When! " The ringing knock on the door broke my dream, and when I came to my senses, I found my father knocking on the desktop. He frowned and asked me doubtfully, "What are you thinking?" I was so happy that my mouth watered from Gifford's mouth. "

I smiled and kept silent, and continued to eat delicious hairy crabs. I was flattered and extremely happy! Oh! I like this delicious hairy crab.

8. How to write a food composition? Yangzhou cuisine is famous all over the world. Yangzhou people are delicious. Yangzhou people not only eat ostentatiously, but also eat carefully.

This is a folk song that was widely circulated in Yangzhou that year: "It is already high in the morning, but I feel that there is a tide in my heart. Take a walk in the teahouse." Mixed with dried silk, it has a high flavor; Crab shell yellow, Melaleuca cake; Jade sale, three-dimensional packaging; Clear soup noodles, crisp fire and Longjing tea are fragrant.

After breakfast, I want to have lunch. I want to burn lion's head cabbage, stew white hoof with soy sauce, stir-fry shrimp tenderloin with vinegar, Shaoxing wine, old flower carving, and eat a catty of music and pottery. After lunch, I want to pour and cut Dong sugar cloud cakes in the afternoon, and then have a packet of citron strips.

In the afternoon, we will have dinner, including Jinhua ham, Zhenjiang cuisine, shrimp with salt and pepper, assorted pickles poured with sesame oil and sticky rice porridge. After dinner, I want to eat midnight snack, a bowl of lotus seed soup, fresh and brain-strengthening, and sleep until the early morning. "

It is enough to reflect Yangzhou people's fascination and attention to food. Eating morning tea plays an important role in Yangzhou people's life. For office workers, there are steamed stuffed bun shops, baked wheat cakes shops and steamed stuffed bun shops everywhere. One or two jiaozi can not only make you full, but also make you eat well.

But for those who have spare money, going to the teahouse, drinking tea and eating snacks is not just a matter of satiety. "Bag water in the morning and bag water in the evening"-go to the teahouse for tea in the morning and take a bath in the bathroom at night.

Is a true portrayal of this life. Look at what Zhu Ziqing, a famous Yangzhou person, said in his Talk about Yangzhou: "The most famous teahouse in Yangzhou is full in the morning and afternoon.

Eat the most patterns. ..... Yangzhou steamed dim sum, stuffed with meat, stuffed with crab meat and stuffed with bamboo shoots, needless to say, the most delicious is steamed buns and dried buns.

Choose the most tender vegetables, chop them into mud, add a little sugar and a little oil, steam them until they are cooked and scalded, and melt in the mouth, leaving some aftertaste. Chop the dried vegetables, add a little sugar and oil, and do it just right. Chew carefully, and you can chew out a little aftertaste of olives. "

If we want to talk about morning tea snacks in Yangzhou, we can't help but say that there are three special snacks in Yangzhou: Sandingbao, Melaleuca Oil Cake and Emerald steamed dumplings. Three-dimensional steamed buns are won by flour fermentation and fine stuffing.

The flour used for fermentation is "as white as snow", the dough is soft and tough, and it is not sticky. The so-called "San Ding" is made of diced chicken, diced meat and diced bamboo shoots. Diced chicken is made of hens every other year, which is fat and tender. Diced pork ribs with moderate fat are selected; Fresh bamboo shoots are selected according to the season.

Diced chicken, diced meat and diced bamboo shoots are matched according to the ratio of 1:2: 1. Diced chicken is big, diced meat is medium, diced bamboo shoots are small, and the particles are distinct. Diced chicken, also known as the three delicacies, is integrated with relish. I didn't feel hungry until noon in the morning.

Yangzhou also has a "five-diced bun", which is made of diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp. According to legend, when Qianlong visited Yangzhou, when it comes to the early preparation of imperial meals, five noes should be achieved: "nourishing but not replenishing, not fresh in taste, oily but not greasy, crisp but not hard, tender but not soft".

Yangzhou oil, less but not greasy; Winter bamboo shoots are crisp, less but not too hard; Shrimp is tender, less but not soft. These five flavors blend together, that is, purple, fresh, fragrant, crisp and tender.

If the ingredients of each flavor are less, the imperial edict of "five buts" will be achieved. So the chefs processed diced ginseng, diced chicken, diced bamboo shoots and diced shrimp into stuffing and made buns according to the master's design.

After Qianlong tasted it, he asked about the name of the steamed stuffed bun, and the attache replied, this is called five sentences of steamed stuffed bun. Later, the local people thought that the stuffing of this kind of steamed stuffed bun was five-ding buns, and the original chef's surname was Ding, so it was called five-ding buns.

When jade is sold, the name gives people room for imagination, and when it is bought, it is fresh and pleasant. The noodle bag rolled into chrysanthemum is stuffed with green vegetables, shaped like pomegranate, and there is a coin below, with a small amount of ham and jade on it. It looks very pleasing to the eye, just like all love can't be shut up.

Zhu Ziqing once wrote an essay praising: "It is moist and neat, never greasy, not only delicious, but also beautiful and pleasing to the eye." The turquoise in the wheat shows the steamed skin as thin as paper, just like jade.

With a gentle bite, the skin is broken, and the dishes made of shrimp, leeks and eggs are refreshing and moist. After eating it, my mouth is still full of shrimp smell, which is really delicious.

Jade roast is sweet and salty. Sweet is the "Meiling Green Vegetable" produced in Yangzhou, which is chopped from the leaves and mixed with cooked lard, ham powder, soft sugar and salt.

Compared with the salty rice cooked and sold in other places, it is the same taste. Melaleuca oil cake is translucent, hibiscus, diamond-shaped, and extremely flexible. The cake is divided into 64 layers, with layers of sugar and oil alternating, and the cake surface is covered with red and green silk, which is fresh and pleasing to the eye and tastes soft and sweet.

The taste is sweet and waxy, moderate and refreshing. Yangzhou dim sum shops all over the world use it to attract customers, because it is not available elsewhere.

These three steamed stuffed buns, thousand layers of oil cakes and jade are not only the representative names of Yangzhou, but also the unique skills of Fuchun Tea House in Yangzhou. Fuchun Tea House, a century-old shop renowned at home and abroad.

1885 started to make Fuchun Flower Bureau, 19 10 started to make teahouse. At that time, salt merchants and poets in Yangzhou often came here to enjoy flowers, write poems, taste tea and play games. Teahouses have become places where elegant arts gather and idle people live. In order to gain a broader market, the clever boss Chen Buyun introduced dim sum into the teahouse ingeniously, and also hired white case masters, waiters and waiters, and the business became more and more prosperous.

19 13, a master named Huang Bai came to Fuchun. This pockmarked master Huang has improved the traditional production method of Melaleuca oil cake and jade, which is very popular with customers. The oil cake made by Master Huang is translucent, extremely elastic, layered and separated, and sweet and waxy. Jade is cooked and sold with green leaves as stuffing. It tastes sweet and salty. The stuffing is green and looks like jasper through thin skin.

These two kinds of snacks are called "double cakes" in Yangzhou. Another master, Chen, is good at making cakes, biscuits and other snacks. Braised noodles is his masterpiece, with many varieties, good taste and wide popularity.

After Master Huang's death, Yin Changshan, a famous chef, made great efforts in the design and variety of steamed bread, and Sansha steamed bread was his first. At that time, the chicken soup was owned by Fuchun, and the daily consumption was about 50.

Chicken, chicken skin and leftovers could not be treated, so Yin Changshan discussed with Chen Buyun to cut the chicken into cubes, add diced meat and bamboo shoots, and make three-dimensional buns. Not many people ate at first, but later.

9. Write a composition describing food, highlighting color, aroma and taste. Dad's fried chicken is not only fragrant, but also not salty or light, and it tastes just right. I like spicy fried chicken best. There is a saying that it is not spicy or fragrant. I think without spicy food, girls lose Barbie dolls. I like to eat chicken wings, chicken feet and other parts. Although there is not much meat, chicken wings and chicken feet are much more fragrant than any other parts, and fried chicken is also very good as a whole. Fried chicken is like an exam. Be sure to cook in a relaxed, serious and stable way. It's not delicious if it's overcooked or undercooked, so it's still difficult to fry the chicken well. The most important thing about fried chicken is never getting tired. No matter how many meals you eat, you won't hate it. That's what I do. Recently, the newspaper said that it would be bad to eat more meat-eating chicken. I tell you, there are absolutely no meat-eating chickens in our restaurant. They are all chai chickens. I'll lie to you, and I'll pay ten for one fake. Don't worry.

Once I went home, I found no one at home, but I smelled a strong smell. I ran into the kitchen, one or two meters away from the smell, and I judged that it must be fried chicken, and it was just a chicken. I looked over and found a plate on the dining table with a whole plate of chicken on it. I didn't think much at the time. I swished a chicken wing and finished it in two seconds. Then I quickly ate one, two, five, and ten tablets, which can be said to be wolfed down. I didn't know what was going on at that time, and I began to eat as soon as I smelled the fragrance. Probably because I was so hungry, I finished eating the chicken on my plate in a short time. I was sitting on the sofa with a belly and watching TV beautifully when I heard footsteps. It turns out that my mother has come back. She saw that my stomach was full, looked at the plate in the kitchen and said angrily, Zong Yiheng, where is the chicken on the plate? ! I felt my stomach embarrassedly and said, here it is. Mom said angrily, this is what dad made for grandma. Chicken is more than two kilograms. Did you eat them all? ! Turn off the TV and do two papers at a time! My back was chilly, like scraping a piece of meat, and I ran indoors to do the test paper. While doing it, I thought: It's worth exchanging two test papers for a plate of chicken, hahaha! .

It is difficult to fry chicken, but it is delicious. I like to challenge the difficulty, and I prefer to eat fried chicken!