Make delicious food and write a composition.

1. Introduce the making process of a delicious food. My hometown is Yangzhou.

It has a long history and beautiful scenery, including thousands of historic sites such as daming temple and the charming scenery of Slender West Lake. There are also many specialties there, such as the famous jade lacquerware ... but my favorite is the Yangzhou snack-Fuchunbao.

My uncle's house can also make Fuchun steamed buns, so I like to go to his house to play, in order to eat some Fuchun steamed buns. Don't call me greedy. If you can taste it yourself, you will be addicted! Fuchun steamed stuffed bun has a particularly white and thin surface, and the skin of steamed stuffed bun should be rolled very thin.

The stripes on the steamed stuffed bun are as thin as carving and twisted evenly into a circle. Once, I took a Fuchun bag made by my uncle and carefully counted the stripes on it.

Oh, my God, there are as many as 37. There is a round mouth in the middle of the steamed stuffed bun, as if the small crucian carp is about to spit bubbles with its mouth open.

Sometimes looking at these carefully crafted buns is like appreciating an artistic treasure, which makes people reluctant to speak. The stuffing of Fuchun Bao is really delicious: sweet and delicious, salty and light, oily but not greasy, with endless aftertaste after eating.

There are many kinds of steamed stuffed buns, including green vegetables, dried vegetables, fresh meat, crab roe, diced meat, red bean paste and so on. Even meat buns are divided into dozens of kinds, such as shrimp meat, bacon and vegetable meat! My favorite food is crab paste.

Dipped in vinegar, it tastes better than eating fresh crabs. Once, I ate three in a row and was so swollen that I couldn't bend over.

Fuchun bags come in different sizes, the big ones are full when you eat one, and the small ones are small and exquisite and can be swallowed in one bite. Fuchun Bao is full of color and flavor, so it is no wonder that it is praised as "the best in the world" by foreign guests.

As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks. The specialty snack in my hometown is jiaozi.

It's not difficult to be a spoiled brat, and it's not easy to say it. First buy fresh meat from the market, chop it into minced meat, then put the flour already prepared into a basin, add appropriate amount of water, and you can mix the noodles. Divide it into three times and five times, and the dough will be ready. Then put the dough on the steaming tray, pick up the rolling pin, roll the dough for a while, and the dumpling skin will be ready.

But you must pay attention that the dumpling skin should not be too thin, because it is too thin, the meat in the dumpling skin will be disobedient and drill out from the gap in the dumpling skin; Dumpling skin should not be too thick, because it is too thick, so it is not so easy for jiaozi to cook in water. Therefore, the dumpling skin must be moderately thick, just right.

When jiaozi is done, put it into boiling water. You must be patient when cooking jiaozi. After two or three minutes, Jiaozi dived into the water freely.

After a while, Jiaozi was alive and kicking in the water like a little whitebait. The blue flame licked the bottom of the pot, the pot was steaming, and the jiaozi in the pot was boiling all the time.

2. Write a composition about food. My favorite food.

When I mentioned my favorite food, I remembered a riddle about it: "A flock of geese are drifting down in the river." What is this?

In fact, this kind of food is not special, but we rarely taste it at ordinary times, but when it comes to the Spring Festival, especially the first day of the New Year, every household is indispensable!

It's glutinous rice balls.

I like to eat dumplings and watch them float in the water. I remember once, my mother made me dumplings. I saw my mother first pour glutinous rice noodles into a basin, mix them with boiling water and knead them into dough. Then every time she grabs a small ball of noodles from the dough and rubs it into the shape of corn in her hand, then puts sugar in the middle and rubs it into the shape of a ping-pong ball. After the water in the pot boiled, she put it all down. Mom put the lid on, only anxious and long waiting. Greedy, I often secretly open the lid and see only the white ball on the bottom of the water. After a while, a few floated up first, then a few floated up, and gradually, they floated up and fell down. It was really cute.

Mother subconsciously touched my nose with her flour-covered hand. It turns out that I am already "salivating" when I look at jiaozi in the pot. So, my mother found a bowl of chopsticks and picked up some floating jiaozi from the pot. Jiaozi is steaming, but I don't care at all. I quickly opened one with chopsticks and put it in my mouth. The weather is very hot, but the soft, fragrant and sweet feeling is really great. I couldn't help giving my mother a thumbs-up sign.

My mother told me that jiaozi can also wrap many kinds of fillings. Some people wrap vegetables in jiaozi, saying that it can prevent them from getting angry. Some of them like sweets, so they put some brown sugar powder in the jiaozi. As for everyone who likes to eat glutinous rice balls during the Spring Festival, my mother said that glutinous rice balls symbolize happiness and reunion, and its name represents people's good wishes for life!

Fan Hongyuan

One of my favorite foods.

Oil cakes and thin bean flour are traditional snacks in our hometown. Golden crispy oil cakes and fine bean flour are enduring in the streets and alleys of small towns.

Potatoes are the main raw materials of oil cakes, and Zhaotong potatoes are mostly produced in alpine mountainous areas, such as Xiaolongdong, Jing 'an and Xiliangshan. Zhaotong's oil cake also uses these potatoes as raw materials.

Peel and cook the potatoes first, then chop them up, and then set up a big pot on any street and pour some oil in it. When the oil cake is fried, first scoop the prepared potatoes into a spoon, then rinse them in the prepared rice paste and put them in a hot oil pan-"Zizi ……", and the oil cake was born. The fried oil cake is golden in color, crisp in shell and soft in inner layer, giving off the unique fragrance of potatoes.

Thin bean powder is made of high-quality peas, ground into fine powder, added with ginger, pepper and other ingredients, and cooked on fire. The cooked thin bean powder is light yellow in color and pleasant in smell, and its fragrance can be smelled in the wind several miles away. Put the thin bean powder into a bowl and sprinkle with a little chopped green onion, pepper noodles, salt and monosodium glutamate. At this time, the thin bean powder presents the colors of green, pepper red and salt white, which makes people drool at first sight. Take a sip and smack your lips, and the taste will go straight to your heart. This delicious food is not only pleasing to the eye, but also nourishing the stomach. It is also said that often mixing with thin bean powder can also remove spots and maintain beauty.

Put the fried oil cake into the thin bean powder. When the oil cake is immersed in the thin bean powder, the "zi zi" sound is like wonderful music, which greatly increases people's appetite. Crispy oil cakes and thin bean flour have become the delicacies of Zhaotong!

This is a traditional snack in Zhaotong. If you come to Zhaotong, you must remember to have a taste!

Wang na

Qin Qing fish

I often learn from my mother's cooking, because her cooking often makes us drool.

Today is Mother's Day. In order to make my mother happy for a holiday, I decided to make my mother's favorite dish-braised fish!

I started cooking like my mother, just to put the pot on the stove and pour some oil. "Zizi ..." After cooking for about half a minute, there was a hot air coming out of the oil pan, so I slowly put the cooked fish into the pan. With the sound of frying, I moved the fish in the oil pan from side to side, and after a while.

Before long, the fish was almost fried. I quickly put in wine, vinegar, soy sauce, pepper and other ingredients, and then covered the pot to stew. Now I'm waiting for the braised fish to come out.

When my mother came back, the smell of braised fish enveloped me as soon as I entered the door. My mother was full of praise and joked, "What good food did my filial son cook?"

After my father came back, the family began to savor every dish carefully prepared by me around the dining table. Of course, the most important thing is braised fish. We gently picked up a crisp fish fillet with bright color, yellow outside and white inside, and served it with various seasonings. At first glance, it was a visual feast, and my mother couldn't help boasting: "What a teacher!" Dad also said: "Yes, yes, when you first enter, the smell of fish can make you forget the fatigue of the day." When you chew it, it will be full of fragrance, and your soup will blend in with your son's affection for his mother. Ah, braised fish, you are great! "

So, I gave the braised fish another nice name-"Family Fish"!

How to make food composition 260 words This morning, my mother and I went to the supermarket to buy some ingredients for making food.

At noon, after lunch, grandma, mom and I began to get busy. The food we cook is simple-sushi.

First, grandma takes the rice out of the rice cooker and lets it cool. My mother and I took out the same food we bought from the supermarket. After the meal was cold, our production began.

I only saw my grandmother put on disposable gloves, spread the bamboo stick flat on the table, then spread a piece of seaweed on the bamboo stick, spread cold rice on the seaweed, then put the floss, carrots and cucumbers on the rice, then rolled them together and took the bamboo stick away. I saw a long and thick sushi made, then my grandmother cut them into small pieces, and then I squeezed the salad dressing so that we could.

4. The food composition I made was near the second class on Thursday afternoon before June/KLOC-0, and our class held a food party.

The food at the food party was made by the students themselves. I made amber walnuts, which I learned from my father. For the food to be presented to you at this food festival, I started searching and searching for all kinds of food I can think of a few days ago. One day, my father made amber walnuts for my mother and me to eat. I thought it was delicious, so I asked my father to teach me how to make amber walnuts.

The food street came home from school at noon that day, and after lunch, it began to cook the dishes that it wanted to take away in the afternoon. I first took out about twenty walnuts from the bag on the shelf on the balcony, and then took out a hammer from the bottom shelf to break the walnuts and take out the walnuts inside.

Then take out a plate from the cupboard and hold the peeled walnuts. Then I went to the kitchen, turned on the gas valve behind the stove, put the wok on the stove, and put some oil and sugar into the wok.

Turn on the fire and stir fry slowly with a spatula. After a while, the sugar began to melt slowly and become syrup. After heating, the color of syrup began to darken slowly. At this time, I began to be nervous, because the timing of pouring walnuts is related to whether amber walnuts can be made this time.

I just held my breath and kept stirring, waiting for the moment when the syrup bubbled. I quickly poured walnuts from my plate into the pot, immediately turned off the fire and kept turning over walnuts with a spatula. Walnuts are fried to crisp in the residual temperature of this oil.

After a while, the walnuts were covered with syrup, so I scooped them into a plate and put them on the dining table. Before the walnuts are cold, I will clip them into the prepared plates with chopsticks and separate them all. The glittering amber walnut is ready.

This is the process of making amber walnuts. If you are interested, you can follow my steps step by step. I'm sure it will be very delicious.

5. Sixth grade composition, write about a kind of food and its making process. There is a 400-word saying that "food is the sky for the people", and I quite agree with this sentence. I can call myself a "little gourmet" because I have a good knowledge of dishes. I can name hundreds of dishes. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an, Daoxiao Noodles in Shaanxi. ...

Mapo tofu is not only spicy and delicious, but also colorful. The tender and white diced tofu stood in a neat "team" on the plate and put on "clothes" made of bright red hot sauce. It looks like a burning red flame with some meat foam in the middle. Green chopped green onion is sprinkled on the plate, just like green leaves, and the diced tofu stained with hot sauce becomes blooming one after another.

The practice of Mapo tofu seems complicated, but it is actually very simple: cut the tofu into square pieces, let them "jump" into steaming water one by one to heat their bodies, and then take them out for later use. Then, cut the meat into small pieces and crisp them with vegetable oil. Then, pour an appropriate amount of oil into the pot, turn on the switch and pour it into the oil. When the oil reaches 70-80 degrees, add diced tofu, add appropriate amount of starch, copy a few times, add appropriate amount of salt, soy sauce, bean paste, light a little white wine, and finally simmer for two minutes, and add a little monosodium glutamate when cooking. This dish of Mapo tofu with good color and flavor is ready!

Eating Mapo tofu is also very particular. When eating, first put a piece of tofu on it, dip some hot sauce in the plate, and gently put it in your mouth to chew slowly. It tastes hemp and spicy, and this taste fills any corner of your mouth. When I eat, I like to lick the hot sauce on the tofu first. Suddenly, the spicy taste of spicy sauce jumped into my mouth before eating tofu. Mapo tofu with unique flavor. If you are lucky, you can also eat a little bit of meat foam, which is crisp outside and tender inside, further adding the flavor of Mapo tofu and playing the role of finishing touch.

Well, after listening to my introduction, you have a certain understanding of Mapo tofu. Is this dish delicious? Alas, I won't talk to you. A dish of Mapo tofu is out of the pot. I, a "little gourmet", will try it. Goodbye!

6. Every time I see my mother bring delicious food to the table, my mouth water. I also want to experience the feeling of cooking. So I took the initiative to say to my mother, "Mom, I am cooking today!" " My mother looked at me doubtfully and said, "Can you do it?" "If I can't, can you teach me?" My mother finally promised me. My mother said to me, "Do it yourself first. When I can't, think about how my mother usually cooks." Then my mother went out. First of all, I thought about what I wanted to eat today, and I got it. I ate scrambled eggs with tomatoes today. I took some tomatoes out of the cupboard, washed them and chopped them. I could bear it at first. I think the tomatoes I cut are thick or thin. When my mother cuts it, it's all the same thickness. So I cut it again. This time, the tomatoes I cut are much better than the last time. Then, I turned on the stove and got angry. I took some eggs and poured some oil into the pot. I knocked the egg against the edge of the bowl, and the yellow egg core flowed out of the shell. Then, I quickly took a bowl and the yolk flowed in. I poured the tomatoes into the pot again. I took a spoon, stirred it in the pot, and covered the lid. After a while, hot air emerged from the pot. I quickly lifted the lid and the attractive fragrance came out. I quickly picked up the spoon and stirred it. I turned off the fire. I poured tomatoes and scrambled eggs into the plate, and I made a beautiful appearance. I put the plate on the table, and then I went to call my mother. What if I can't do it well? I don't think about it. I think my cooking this time is still very good. After my mother came back, I asked my mother to check if she was qualified. My mother tasted it and said it tasted ok. I'll let you cook next time. My heart is as sweet as honey after listening to my mother's praise. Next time, I will try my best to make rice taste better and more fragrant. Through this incident, I understand that I should observe it carefully. If I hadn't watched my mother cook, I wouldn't have cooked such a meal today. So, don't underestimate every little thing in life. It may be an opportunity for you to exercise. I have experienced many firsts, such as learning to ride a bike for the first time and mopping the floor for the first time ... but they are not as interesting as my first cooking. I often stay at home alone during the summer vacation. I remember once, my parents were very happy. I said to myself. Suddenly an idea came to my mind: Mom is really tired when she comes home from work every day and has to do a lot of housework. I should help my mother share some housework. I might as well take this opportunity to cook a meal, show my real kung fu, and at the same time give this hungry belly some "strength". It is really the best of both worlds. I started to do it. I went to the kitchen to show my real kung fu. The first course is tomatoes. Then break the egg, "hey, boy, you are miserable!" " I proudly said that this egg seems to understand me. I didn't even break it five times. I am really exhausted. Finally, I broke it with scissors in a rage. I happily poured the yolk into the bowl and stirred it quickly with chopsticks. Then, I put it in the pot. Finally, I covered the pot and started cooking. Five minutes later, I turned off the fire and lifted the lid, and a smell came to my nose. I said, just as I was about to cook the second course, there was a ringing doorbell in my ear, and I quickly ran to open the door. It was my parents who came back from eating midnight snack outside. Fortunately, I didn't make soup, otherwise my tomato and egg soup would have been eliminated. It feels good to cook for the first time. Although there was an accident on the way, my first course was still. Cooking for the first time, there are many firsts in life, including joys and sorrows, and each firsttime is worth cherishing. I have many firsts, too. Take cooking as an example. I made a mess of my kitchen! "oh! Who will cook today? " Nobody answered me. I looked all over the family, but I didn't see anyone. What happened? A piece of paper casually says, "We will go home at noon, please cook for ourselves". I was silent for a while. Then, a sentence "I can cook" appeared in my mind! Guru guru. My stomach is complaining. I can't help it Do it yourself! I walked into the kitchen that disturbed me. First, I opened the refrigerator. "What? Eggs, cabbage and potatoes. Let's make fried rice with egg and cabbage today! Ah! Beat the eggs first and stir them. That should do it. Wash the cabbage first, and then cut it slowly. " How did this happen? "Different sizes, thick and broken, cabbage fell all over the floor; Eggs are everywhere. Filling your stomach is the most important thing. Oil first, less. You can put eggs and stir fry. Add cabbage, continue to stir fry, add rice and stir fry. Add half a spoonful of salt! Tossed and turned, the pot got up! Applause! The color is ok; The smell is a bit strange; Taste-dare to eat! Get up the courage to taste a little, a little salty, and it tastes like lettuce is not ripe. Too oily! After summing up, I have to wait for my mother to come back and help me clean up the mess. Also, help me cook something to eat! This is my first time. What was your first time? .

7. Write a composition with special snacks and mention Yangchun noodles. I don't know why, but I can always think of the word Yangchun Baixue. It feels elegant and refreshing. In fact, Yangchun noodles are the most popular pasta that people like to eat the cheapest and can pay for. In Morning in Shanghai, capitalist Xu Yide asked the waiter to deliver lunch. This shows that this is Yangchun noodles. Yangchun noodles belong to the patent of working people. As for why the name Yangchun Baixue was chosen, it may be the antonym of it, but I am sure that the person who chose this name is definitely not from Xialiba. Grandpa seems to like Yangchun noodles very much. Every Sunday, he will definitely take me and my two cousins to the noodle restaurant in town to eat Yangchun noodles. Yangchun noodles are delicious, with golden yellow noodles. It tastes particularly soft and delicious. It seems that it is delicious without any ingredients. My two cousins and I are in high spirits. Lu specifically mentioned Yangchun noodles in Gourmet, saying that the first pot of Yangchun noodles is the freshest and most delicious. So many people rush to eat the first bite of soup. Next time they come out to eat Yangchun noodles, they must catch up with the first soup! Stinky tofu is a famous specialty snack in Changsha. Speaking of which, I like it best! Usually my mother buys stinky tofu, and I am the first to move chopsticks and shake my head to eat. Although I like eating it, I never know how it is cooked. Today, my mother and I went to the south gate to watch the making of stinky tofu. Before we came to the booth, an old man was absorbed in frying stinky tofu. The old man fished out the square tofu from the salt water, put it in a hot oil pan and kept rolling. Until the tofu is fried on both sides. Grandpa drilled two holes in each piece of tofu, coated it with soy sauce or Chili water, and the golden and fragrant stinky tofu was born! I quickly bought four tablets. I picked up the bowl, and a tempting smell came to my nose, and my saliva almost fell! I took a careful bite first, yellow outside and white inside, crisp outside and tender inside. That's so cool! I went on to eat the second piece, but I still remembered the crispy, soft and spicy piece I just ate. It is really delicious! Grandpa told me that the production technology of stinky tofu is very particular. First of all, the bean curd blank should be made of excellent soybeans, and then the color and taste will be better after adding halogen, fermentation and frying. Then with fine seasoning, you can fry the delicious stinky tofu. Oh, that's it! Stinky tofu is delicious, but you can't eat too much at once! You see, I just want to eat happily, and the tip of my tongue has blistered.

8. Introduce the process of making a delicious food. My hometown is Yangzhou. It has a long history and beautiful scenery, including thousands of historic sites such as daming temple and the charming scenery of Slender West Lake. There are also many specialties there, such as the famous jade lacquerware ... but my favorite is the Yangzhou snack-Fuchunbao.

My uncle's house can also make Fuchun steamed buns, so I like to go to his house to play, in order to eat some Fuchun steamed buns. Don't call me greedy, if you can taste it yourself, you will be addicted!

Fuchun steamed stuffed bun has a particularly white and thin surface, and the skin of steamed stuffed bun should be rolled very thin. The stripes on the steamed stuffed bun are as thin as carving and twisted evenly into a circle. Once, I took a Fuchun bag made by my uncle and carefully counted the stripes on it. Oh, my God, there are as many as 37. There is a round mouth in the middle of the steamed stuffed bun, as if the small crucian carp is about to spit bubbles with its mouth open. Sometimes looking at these carefully crafted buns is like appreciating an artistic treasure, which makes people reluctant to speak.

The stuffing of Fuchun Bao is really delicious: sweet and delicious, salty and light, oily but not greasy, with endless aftertaste after eating. There are many kinds of steamed stuffed buns, including green vegetables, dried vegetables, fresh meat, crab roe, diced meat, red bean paste and so on. Even meat buns are divided into dozens of kinds, such as shrimp meat, bacon and vegetable meat! My favorite food is crab paste. Dipped in vinegar, it tastes better than eating fresh crabs. Once, I ate three in a row and was so swollen that I couldn't bend over. Fuchun bags come in different sizes, the big ones are full when you eat one, and the small ones are small and exquisite and can be swallowed in one bite.

Fuchun Bao is full of color and flavor, so it is no wonder that it is praised as "the best in the world" by foreign guests.

As the saying goes, "Food is the most important thing for the people." Every place has its own special snacks. The specialty snack in my hometown is jiaozi. It's not difficult to be a spoiled brat, and it's not easy to say it.

First buy fresh meat from the market, chop it into minced meat, then put the flour already prepared into a basin, add appropriate amount of water, and you can mix the noodles. Divide it into three times and five times, and the dough will be ready. Then put the dough on the steaming tray, pick up the rolling pin, roll the dough for a while, and the dumpling skin will be ready. But you must pay attention that the dumpling skin should not be too thin, because it is too thin, the meat in the dumpling skin will be disobedient and drill out from the gap in the dumpling skin; Dumpling skin should not be too thick, because it is too thick, so it is not so easy for jiaozi to cook in water. Therefore, the dumpling skin must be moderately thick, just right.

When jiaozi is done, put it into boiling water. You must be patient when cooking jiaozi. After two or three minutes, Jiaozi dived into the water freely. After a while, Jiaozi was alive and kicking in the water like a little whitebait. The blue flame licked the bottom of the pot, the pot was steaming, and the jiaozi in the pot was boiling all the time.

9. My own food is limited to 400 words and I went home today. I told my parents to cook with me, and my mother didn't feel well, so I cooked with my father.

Dad steamed rice again. I washed cherries, strawberries and cucumbers, diced ham and sliced some cucumbers. Dad brought an egg yolk pie, took out the yolk inside and boiled two shrimps in boiling water. Everything is ready.

After the rice was steamed, my father put the rice on a plate to cool, and then I squeezed the rice out of a big hollow ball in the middle and filled it with egg yolk, thus completing the ball and the snowman's body. Next, I made a small ball out of rice, found seaweed, cut a round eye and pressed it on my face, and cut a triangular nose with ham sausage to press it on. The snowman's head is ready and put on his body. Dad decorated the snowman with coriander leaves, put cherries on his head and brought him a beautiful little red riding hood. Together, we put the snowman rice balls in a transparent glass bowl, surrounded by cherries, strawberries, shrimps, cucumber slices and diced ham. Colorful snowman rice balls are freshly baked!

My mother was awakened by my laughter. She saw our delicious food and praised our creativity. Then she washed the cherries, peeled the mangoes and diced them. She also cut a nectarine and made dessert!

I am very happy to eat delicious food cooked by our family of three at dinner!

10. Write a 450-word composition on the production process of ginkgo food and a 450-word composition on the production process of ginkgo 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!