My professional composition

In daily study, work and life, everyone has written a composition, and you must be familiar with all kinds of compositions. Composition is a narrative method to express a theme through words. Still at a loss for composition? The following is my special composition for you, I hope it will help you.

My special composition 1 The Spring Festival is coming, and there are many guests at home. My mother prepared rich dishes to entertain the guests. I am my mother's good helper. I not only wash and choose vegetables, but also cook my own dish-fried shredded pork with potatoes.

I took out two potatoes, washed them, peeled them and sliced them. Why should I slice them? Because slices are easy to cook, soft and very refreshing.

Turn on the induction cooker and heat the oil in the pot. Put the shredded pork in first, because there was water on the shredded pork, and poured it into hot oil, splashing a lot of oil stars, which scared me to hide back quickly. However, we can't be careless at this time. If we don't fry, shredded pork is easy to fry. So, I got up the courage and took out a spatula to stir fry. Shredded pork is red when it is raw, but it turns white instantly when it is put into the oil pan, and there are countless bubbles around it, and a layer of white fog rises. Stir-fry for a few minutes and add soy sauce. Shredded pork turns brown and the air is filled with the smell of meat. Hey, it's almost time. I put the potatoes in the pot. At this time, I urged my mother to quickly bring me a bowl of water. I pour the water into the pot. Potatoes can be stewed slowly at this time.

You may want to know why I don't put salt in my cooking. That's because I didn't dare to put salt into the oil star just now, but now I'm not afraid to put water on it. I added some chicken essence and nature. Under normal circumstances, it is naturally the seasoning for barbecue. In fact, cooking with a little will naturally make the food more delicious, which is my original delicious.

After stewing for a few minutes, you can turn down the heat and pick up a piece of potato to taste, because the shredded pork is put in early, as long as the potato is cooked, the shredded pork will definitely be cooked.

After stewing, I put the dishes on the plate. Shredded pork and potatoes are sparkling, and the aroma goes straight to the nostrils, making people drool.

"serve!" As soon as my specialty was served, it won the unanimous praise of the whole family.

My specialty composition 2 fish soup, delicious and nutritious, is still my specialty. I was praised by my family almost every time.

Look, I want to make fish soup again. The ingredients to be prepared are simple: ginger, garlic, tofu, bamboo shoots and onions. The most important thing is to choose a crucian carp. First deal with the fish, cut the ginger, peel the garlic, and then do the formal cooking. The cooking process is roughly divided into two steps: frying fish and cooking soup. Simply speaking, frying fish is to sprinkle salt when the pot is hot (to prevent the fish from sticking to the pot), put oil, put ginger slices, put the fish down and fry until golden. Fish heads are particularly fishy, so they should be fried more. After frying, take out the fish and wash the pot. It should be emphasized that fish should not be boiled in water immediately after frying. You need to clean the oil in the pot, or the fish soup will be greasy. After the fish is fried, the second step comes: making soup. Put water into the pot first, then add fish, ginger slices and garlic cloves after the water boils. Tofu has been cut into small cubes when boiling water. At this time, put it down and add bamboo shoots. Remember, you must wait for the water to boil before you put in the ingredients. Otherwise, the cooked fish soup is just a thin soup with little water. Don't cover the pot at this time. About ten minutes after the middle fire, the color of the soup turned milky white bit by bit. At this time, add salt, cover the pot, turn off the heat in a small hot pot, and turn off the heat when the tofu seems to melt in your mouth. Pour into a bowl, sprinkle with chopped green onion, and the fish soup is finished.

The boiled fish soup is delicious at first sight. I tasted it first, but it didn't smell fishy. It can be said that this fish soup combines the unique flavor of all ingredients. When fish soup was served, people were full of praise.

My specialty is so simple, delicious and nutritious.

My specialty composition 3 Since I learned the article "Cooking", I always want to try it when I get home.

That day, my homework was finished ahead of schedule, and I finally gave myself a chance to reach out. I want to make a plate of vinegar potatoes that I like.

I first put a big potato covered with mud in the pool and cleaned it, and then skillfully cut it with a paring knife. Potato is very disobedient and always wants to run away from me, but it looks down on me. Three times five divided by two, I pressed it on the chopping board, then picked up a sharp kitchen knife and carefully cut it into thumb-sized diced beans, fearing that the knife would cut into my own hand and hold my screen when cutting vegetables.

Next, we will start cooking. First open the natural gas valve, then light the stove, put the wok on the stove, and after the wok is preheated, pour peanut oil to cover the bottom of the wok. Soon, the oil rang and I was nervous again. I think the wok won't explode when I cook for the first time, will it? Quickly put in chopped green onion and the screaming oil jumped up. Is it too hot to escape from this pot? The chopped green onion gradually turned into rehmannia glutinosa, and the whole kitchen was immersed in a thick aroma. I put the potatoes in the pot, grabbed the handle with one hand and stirred them back and forth with a wooden shovel with the other. When it was all hot, I added soy sauce, cooking wine and vinegar and continued to stir fry, and the sour taste came out. I added a spoonful of salt and took out potatoes. You're done!

Eating your own vinegar potatoes is really delicious, and my heart is full of joy. This is what adults often say: do it yourself and have plenty of food and clothing.

My specialty composition 4 "Cong! You cook today. Every day is our old man. It's your turn to play today! " Grandma said. "No problem! I'll cook my specialty! Fried shredded potatoes! " I can't wait to say.

As for me, I don't know how to cook, but I have watched my grandmother cook for many years, and I will cook my own specialty.

"Cooking!" I shouted excitedly: "I can finally show my talents!" " Don't underestimate my food. It's so simple to say, but it's actually very difficult to do. First of all, wash the potatoes, then peel them carefully with a knife, then rub them into silk with an eraser, and pour the oil into the pot, and the oil will jump around. "ah! It hurts, damn oil ... "I cried. "It doesn't matter. Take your time. Be careful. " Grandma is around and cares about me not to get burned. The oil is hot, pour in the green pepper and wait for a minute or two. When the green peppers are almost cooked, pour in shredded potatoes, and then add a proper amount of water to the pot. When it is almost cooked, put a few spoonfuls of salt, pepper and monosodium glutamate into the pot, stir fry, then cover the pot, wait until the shredded potatoes are almost cooked, and finally stir fry the shredded potatoes on the plate, and delicious shredded potatoes will come out!

"grandma! Come and try my craft. " I said to my grandmother, "You judge." "good! I want to see if it's delicious. " Grandma said with a smile. When I first started eating, I saw grandma eating with relish, and I knew that my cooking was delicious.

It turned out that it was so difficult for grandma to cook, but fortunately grandma reminded me that I wouldn't do it so well. This is my specialty-fried shredded potatoes!

My specialty composition 5 Speaking of my specialty, it is scrambled eggs with tomatoes. Let me show you something today.

First, prepare the ingredients: two red tomatoes and four big eggs. Because the skin of tomato is not delicious, I first cut the tomato into crosses, then put it in a big bowl, poured it with freshly boiled water, soaked it for a while, and saw that the skin of tomato cracked like a flower, so I peeled it off easily. Then cut the tomatoes into pieces. Next, I patted the egg on the edge of the bowl, scraped it by hand to make the yolk and egg white flow into the bowl, and then began to stir it with chopsticks, which must be fast and accurate until the yolk and egg white are mixed together.

The ingredients have been processed, so you can start cooking now. I'll wait until the pan is dry before putting in the oil, or the oil will spill out and burn people. When the oil is hot, pour the eggs in and slice them when frying. Scrambled eggs are golden and beautiful. The eggs are fried and put aside. Next, continue to stir-fry the tomatoes in the oil, stir them a few times, and squeeze out the juice hard, which is delicious. Stir-fry for a few minutes, and finally pour the scrambled eggs into the tomatoes, stir them together, add some salt and sprinkle a little chopped green onion, and a delicious tomato scrambled eggs will be served. Smell it!

The food I cooked at dinner was appreciated by the whole family and was the first to eat. My mother also gave me a thumbs-up and said, "My son is great. He can be a chef in the future. " I am so happy to hear that, not to mention how happy I am! This is my specialty-scrambled eggs with tomatoes!

On Monday afternoon, our class held a "taste my specialty" activity.

In order to make their major more brilliant, many students practice repeatedly at noon. I am no exception. As soon as I finished eating at noon, I quickly fried a plate of fish-flavored shredded pork and took it to the campus in the afternoon. The students were very excited and talked about it. Some students can't control their greed, and they don't show any signs after eating it.

"Ding Ling Ling ..." The bell rang loudly, and one of the parents invited by each group also sat on the judges' bench. After everything was ready, the exhibition began. Hu Yan Yulong's "fruit salad", Saturday's "stewed carp", Zhang San's "braised pork" and Song Zekai's "dragon crossing the river" ... or the rich or elegant fragrance is dizzying. Especially Li's "eye-catching" is even more eye-catching. Ten fried dumplings are distributed in a divergent way, and several broccoli in the middle surround a strawberry, which is red, yellow, green and yellow, like a blooming flower, which is very attractive.

Looking at plates of delicious food, how not to make people salivate. I began to taste it, and the students couldn't wait to grab a ball, take a bite and chew it carefully in their mouths, so don't mention the taste! Cool bamboo shoots, fried dumplings with crisp outside and tender inside, delicious mutton kebabs, delicious fruit salad ... that smell has been flowing into my heart.

The students commented while tasting, and their mouths were covered with oil. Everybody, look at me. I look at you and laugh.

The bell rang, and the students were still smashing, and I was still unfinished.

My specialty composition 7 My specialty? Maybe I don't have any special skills yet, but I've been studying, studying and studying again recently. No, I learned a dish from my grandmother today-stewed chicken with mushrooms. Ingredients: water, mushrooms, chicken (there must be one, otherwise it is called stewed chicken with mushrooms), star anise, soy sauce, salt, oil, onion and ginger.

I started to do it because I had been burned by cigarettes twice before. In order to prevent such a "tragedy" from happening again, I have to stay away from the heat source, but I have to cook today, so I have to throw caution to the wind. Wash the pot with water first, then blanch the mushrooms and chicken with hot water, then pour out the water and drain the oil. I'm afraid of burning my hands when I refuel. When it gets hot and the oil bubbles, I add seasoning, then add water, chicken, and finally add mushrooms, cover the pot and wait 10 minutes. A delicious northeast home-cooked dish, chicken stewed with mushrooms, freshly baked.

As soon as the rice is out of the pot, my mouth is watering, so I just pick up a piece and put it in my mouth. Well, it's delicious to make it yourself. Finally, I almost ate the whole bowl of stewed chicken and mushrooms.

Finally, I summed up a truth: my own cooking is the best. You must learn more skills in the future, so that your parents can be laid off from cooking!

On Friday, in my professional composition 8, Teacher Zhang told us, "Let's all cook a delicious food and write down its practice and process." So I thought of my favorite dish "cucumber fried ham"

On Saturday night, I will do it myself. I will clean the pots, shovels and plates first. Wash a cucumber, slice it with a knife, and slice a pink sausage. Although the cut is not perfect, there are big and small, but the heart is still beautiful.

Then peel off the garlic to expose the white garlic and cut it into foam. Fresh chives are green, so I picked a few from the soil, cleaned them, cut them and put them in a bowl. Put the pot on the stove and turn on the fire. When the water completely turns into gas, put some oil. After the oil is boiled, put the garlic foam into the pot. Be careful when you put it, or the oil will really spill on your body, face and eyes. Stir-fry the garlic foam, pour the cucumber into the pot, and stir with a spatula. From time to time, they are caught by a spatula and then fall gently. These naughty cucumbers are playing games with me and running around the pot. After a while, I added some salt, then poured the ham into the pot and added another member to continue the carnival in the pot, just like a concert. Suddenly, the smell came to my nose, and then I added the chopped onion and stir-fried it a few times, and my dish could be baked. I brought the prepared plate and set it. I ate happily.

This dish I cooked today tastes ok. By cooking by myself this time, I know that everything is not easy to finish. I hope I can cook more delicious food next time!

My special composition 9 My father is a chef, and he often teaches me to cook some side dishes. My specialty is preserved egg tofu. Today, let me show you something!

First of all, prepare preserved eggs, Dalin tofu, garlic, vinegar, oil consumption, sesame oil, chopped green onion, salt, salad dressing and soy sauce.

Yes, let's cut preserved eggs and tofu into pieces of about the same size. Then take out a plate and put the cut Dalin tofu under it. Then, put the preserved eggs on the tofu of Dalin. Pay attention when you put it, the shape of Dalin tofu cannot be changed!

After the main ingredients are completely set, take out a bowl and put the remaining ingredients into the bowl in an orderly way: add more vinegar, and then add a small amount of oyster sauce, salt, sesame oil and soy sauce. Finally, put the chopped green onion and garlic into a bowl and stir well with a spoon. In this case, our "seasoning package" is finished. Then take a spoon and pour it on dalin tofu and preserved eggs bit by bit. Don't spill it all at once, or it will affect the taste. )

Do you think this is over? No, don't forget the salad dressing. Salad sauce is made by dad's exclusive secret recipe. It is used to put dishes. Draw some beautiful patterns on the edge of the plate with salad dressing, which will look more attractive!

Haha, preserved egg tofu is made like this. Let's make preserved egg tofu together!

My Specialty Composition 10 Today, the school held a "My Specialty" competition. I made a fruit platter.

In the afternoon, every student came to the classroom with his "work". Teacher Yang said, "First, the first group will appreciate others' specialties, and then the second group will take turns." After a "long" wait, it was finally our turn to become the third group. I can't wait to leave my seat and start my "appreciation tour". Wang Anzhi's fruit platter is very beautiful, surrounded by cucumbers, green and green, with a bamboo stick in the middle and a string of my favorite mango slices hanging on it; The dishes brought by Fang Ruoying are very distinctive. She uses cucumber slices to form the shape of a fish, and small tomatoes as eyes. There are lean meat, red peppers and asparagus in the middle of the fish. Li Jiayan's "works" are very attractive, but the overall color is yellow, consisting of cakes, bananas and pineapples.

The fruit platter I brought is called "Fruit World under the Umbrella". The materials are: watermelon, orange, tomato and sugarcane. First cut off a row of watermelon skins, then cut them, then cut the oranges into flowers, then cut the sugar cane into small pieces and put them in front, then put the small tomatoes around, and finally insert a handful of antivir to complete the fruit platter.

When it was time to taste, I ate my own piece of watermelon and orange to taste other people's food. I brought Wang Anzhi's mango first, then I ate the apple and tasted the pitaya. ...

This "my specialty" competition is really interesting!

My specialty composition 1 1 My specialty is scrambled eggs with vegetables. I feel a little nervous when cooking. Because this is the second time I've cooked since I learned it! Break the egg first, and the shell cracked with a bang. Egg white and yolk flow into the bowl like a cool waterfall. I'm going to fry Toona sinensis today. I cut it every two centimeters and then pour peanut oil into the pot. I let go as soon as I fell down, but the speed was still not as fast as the oil spill. I was bombed. It hurts.

Then, I poured vegetables and eggs into the pot, only to hear the clang, and the oil overflowed again, but I was not that stupid. When I turned around, oil spilled everywhere. I turned it over with a shovel and mixed the Toona sinensis and eggs into many pieces. I didn't put salt or oil in it. I don't understand how salty the dishes fried with a little salt are. The hot air suddenly appeared on my face, which was very comfortable, but it made me sweat.

I can fry for five or six minutes and then turn off the fire. When the dish is ready, the key is to bring it out. But at school, I just did well and didn't need to fill it out. I only put large pieces of stir-fry on the plate, and the rest was at a loss. Grandma came to help, and I learned-chop them into a big ball first, and then shovel them.

Here we go. I tasted a few myself. Not very delicious. I thought, what will my family say? It's a little weak. It's weird. I put three spoonfuls of salt in the frying. Grandma smiled and said that she was afraid that I would fry salty food, so she specially added three spoonfuls of water in it. Dinner was ready, and the whole family said it was delicious. I know whether it is delicious or not, it is their love for me.

My professional composition 12 Today is May Day. I think my parents usually cook for me so that my parents can have a rest. I decided to cook a meal for my parents. I told my mother what I thought, and my mother readily agreed.

Because I usually pay attention to the way my mother cooks, I feel that I can make a unique dish, and I am secretly happy.

As soon as I cook, I'm going to make a long-lived fish. I first cut the belly of the fish and took out the intestines and gills. I accidentally got stabbed because I didn't do it often. I think cooking is really not easy. Then I prepared the necessary seasonings and vegetables, cut the ginger and shallots, heat the pot first, then add some water, put the fish on the plate, cover the pot, turn on the fire, steam for about ten minutes, and then open the lid. It suddenly occurred to me that my mother didn't add oyster sauce and chicken powder. Today, I want to add a little chicken powder and some oyster sauce, because it is more fresh and sweet, and add chopped green onion and Jiang Mo.

I put this good dish on the table, and my parents smelled the fragrance and said from time to time, "Ah! Guaranteed to be delicious. " I was very happy at that time, because I succeeded in cooking for the first time. I like this meal very much because I cooked it. This is my unique skill.

My specialty composition 13 today I'm going to make a specialty, that is scrambled eggs with tomatoes.

I started cooking. I first took out two big red tomatoes bought in advance from the refrigerator, washed them with water under the tap, picked up a kitchen knife, and the bright red tomato juice slowly flowed out, making me want to eat a bite. Sliced tomatoes are like a crescent moon.

Next, I took three eggs, tapped them on the edge of the bowl, scraped the orange yolk and transparent egg white into the bowl with both hands, added some salt to the bowl, and kept stirring them up and down with chopsticks until the egg white and egg yolk were together. Next, I started cooking. First, I added some oil to the pot. I only heard a creaking sound in the pot, which scared me to pour the eggs into the pot. My mother saw that I was a little scared and quickly said to me, "As long as you are careful, don't be afraid. Cooking is like this. " After listening to my mother's words, I bravely poured the egg into the pot, and suddenly the egg bulged like a big pie. Fried eggs are golden yellow and beautiful!

Next, pour some oil into the pot, add some chopped green onion and Jiang Mo and stir-fry for a while, then put the prepared tomatoes in the pot and stir-fry for about three or four minutes, then stir-fry the freshly fried eggs and tomatoes in the pot, and add some sugar and salt, so that a plate of scrambled eggs with tomatoes is ready. Finally, put the dish on a plate, and a delicious scrambled egg with tomatoes will be ready.

I put the fried dishes on the table, put a bowl of white rice, and asked my mother to taste my cooking. My mother smiled and said, "My son is great, the food is delicious, and he can be a chef in the future!" " I am flattered, as sweet as honey.

My special composition 14 I have many special dishes, scrambled eggs with ham sausage, cold broccoli ... However, my favorite food is shredded pork with fish flavor, and my mouth is watering at the thought of that taste. Today, I will tell you how to do it.

First, I put the fungus in a small pot and soak it in water. Then I went downstairs and bought tenderloin for more than ten dollars. I sliced the meat and chopped it. After I started cutting a few pieces, my mother began to help me. Then I put the shredded pork in a small pot and mix it with salt, allspice powder, egg white and water starch.

Now it's time to prepare fish sauce. I will cut onion and ginger into foam and put them in a bowl, then add soy sauce, sugar, vinegar and cooking wine and stir them into juice. I began to prepare side dishes. I washed a carrot, peeled it, and shredded it with the soaked fungus. Alas, this is not an easy job. It took me a long time to finish it.

You can finally start cooking. When the oil in the pot is 50% to 60% hot, add the marinated shredded pork and stir-fry until the shredded pork is scattered into white strips. Then, pour shredded fungus, shredded carrot and the prepared fish-flavored sauce into the pot and stir-fry until the water in the pot is almost dry. At this time, the smell of fish-flavored shredded pork came out. I smell it, it smells good, so I stir-fry it.

Looking at the steaming fish-flavored shredded pork, I can't wait for dinner to start. Ah, it's delicious It's the taste. It's even better than the one in the restaurant. I thought while eating that I might as well eat the fruits of my own labor. I will learn more dishes in the future, so that I can cook what I want.

My professional composition 15 There are so many kinds of dishes in China that it makes people drool. In this special winter vacation, I learned a signature dish-scrambled eggs with tomatoes.

How can I make mouthwatering scrambled eggs with tomatoes? Ingredients are the most important. I think tomatoes should be big, bright red, shiny, with green pedicels underneath, and smell faint fragrance. It is best to choose earth eggs for eggs, which are more delicious and attractive in color. Choose fresh shallots for onions. Although the ingredients are simple, they taste great.

All the materials are ready. Let's start now. I cut the tomatoes into crosses at the top, then put them in a big bowl and pour boiling water into it. At this time, I put the persimmon aside and began to beat eggs. I gently cracked the egg, let the egg liquid flow into the bowl and stirred it with chopsticks. Under the illumination of the light, the egg liquid gives off a charming light. At this time, I peeled the tomatoes and cut them into appropriate sizes. The shallots are also cut and set aside.

First, turn on the switch of liquefied gas, pour a little oil into the pot and gently pour the egg liquid in. Just listen to the sound of "ho ho", the egg expands rapidly, while it is still tender and smooth, crush it with a spatula and put it in a bowl. Then, add a little more oil and pour the onion into the pot and stir-fry until fragrant. At this time, pour the tomatoes into the pot, stir fry a few times, and then pour the eggs into the pot and stir fry together after the tomato soup comes out. A smell came to the nose. Golden egg tomato soup is getting more and more fragrant. Finally, I put some salt in it and put it on a plate, and it's ready.

A plate of delicious scrambled eggs with tomatoes was served on the table, and the family was full of praise after eating. This is my specialty!