Shejian excellent composition

In daily study, work or life, many people sometimes write compositions. Composition is a narrative method that expresses a theme through words after people's ideological consideration and language organization. How to write a good composition? The following is an excellent composition on the tip of my tongue, which is for reference only and I hope it will help you.

The tip of the tongue can feel everything in different ways, which is more emotional than using the eyes. I'd rather be blind than make myself feel uncomfortable about what I can only see but can't eat. It is best to have a mouth that can eat all the delicious food in the world. As the saying goes, "Eating is bliss.

I found that China people have a soft spot for food, and they can always make one footprint a day like magic. As far as I can see, there are countless variety festivals in food, and the numbers behind them are ellipsis.

The most common ingredients, I believe we can make the most delicious food in the hands of China people. People always say that you should eat seven points full when you eat. For me, I am too full to spend the night in the toilet. I'm sorry if it's not delicious. In fact, everyone has eaten the most delicious food in the world, not European steak, but my mother's cooking.

Do you still remember that when you came home, the food served by your extravagant mother smelled delicious. You picked up a small piece with immature hands and looked around like a mouse stealing oil from a lampstand. Lick it after eating, for fear of leaving traces of crime.

Food will never get old, but the cook will never come back when he is old, but his craft will live in the hearts of the tasters forever.

China people can pass it on for so many years because he knows "how to make the best food, and he can pour his love for food into it wholeheartedly, making it a dancing food.".

"China on the Tip of the Tongue" made a variety show of delicious food from all over China. For so many years, this program has been remembered by so many people because they know what the audience wants, they communicate with the public and have a heart-to-heart relationship with food. The audience was attracted by them and the delicious food, so it was still hot after so many years.

Every place, every family, even a person, they have their own way, they develop in a popular way and make delicious food.

Sour, sweet, bitter and spicy, each flavor stimulates the tip of the tongue, from mouth to stomach, and then from stomach to heart, all over the body. In the aftertaste, think about the taste, think about it, take another bite, and have a new feeling ... So a delicious taste has a different understanding in people's hearts. Tongue is the happiest place. Tasting delicious food every day and eating sour is like your heart is hot and cold. Eat sweet, like spring flowers, birds contend; Suffering hardships is like working in a hot summer; Eating spicy food is like yearning and expectation for a better future.

The same is true of life, just like ordinary ingredients, bringing out your own life from spices.

Excellent composition on the tip of the tongue 2 China on the tip of the tongue, the name should be familiar to everyone, and my family once staged China on the tip of the tongue.

I heard that my grandparents were in jiaozi, and I, a veritable idle person, wanted to shine, so I quickly came to help. I rubbed my hands, took off my gloves all the time, grabbed a dumpling wrapper, imitated my grandfather's appearance, turned around and pinched it, and added stuffing to it. Finally, I pinched an edge like magic, and the stuffing was honestly "lying" inside. Unexpectedly, jiaozi will have "wrinkles". I began to "handle" it, and the more I pinched it, the more powerful it became. Instead, I broke a hole. I threw jiaozi to my grandmother and wanted her to help me with my plastic surgery. "No, you can do it yourself," my father stopped me. "Someone said just now ..." My face suddenly rose like a drop of blood, grabbed jiaozi and said, "Look at this, I will! I am innocent! " "I see your face is black and blue!" My cousin made fun of me. With a snort of cold, I learned to look like my grandmother and rolled around jiaozi in the water. A smooth jiaozi was born! I looked at my father, but he stood not far away and looked at me happily. I suddenly realized that he was using a provocative method and gave him a firm look, so I continued to work hard. Many things happen. Under the guidance of my master Ziyang, the white and tender creature has made various changes and changed her face. She became the shape of a rabbit and the shape of love. She became my "Jiang's Creative jiaozi Group!"

"Cook jiaozi!" With grandpa's cry, jiaozi was taken to the kitchen. We put jiaozi in the pot and jiaozi cooked them one by one.

Wait, hope, the new jiaozi is here! A few minutes later, everyone reached into the plate with lightning speed and wolfed it down. I am no exception. After so many hours of hard work, I have waited for this moment. I took a plate myself and swallowed it in a short time. These are not enough. I poked my cousin: "Look! Ash machine! " While my cousin's eyes were floating in the sky, I seized the opportunity to quickly send jiaozi and radish stuffing from his plate to my mouth and slide them into my stomach. When my cousin found it, the plate was empty and I had escaped.

Grandma's jiaozi is delicious and fragrant. The fragrance reaches people's hearts directly, and the faint fragrance surrounds the tip of the tongue, giving people a taste of the year, the taste of the year on the tip of the tongue!

Excellent composition on the tip of the tongue 3 China on the tip of the tongue, the name should be familiar to everyone, and my family also staged China on the tip of the tongue once.

I heard that my grandparents were in jiaozi, and I, a veritable idle person, wanted to shine, so I quickly came to help. I rubbed my hands, took off my gloves, grabbed a dumpling wrapper, imitated my grandfather's appearance, turned around and pinched it, and added stuffing to it. Finally, I pinched an edge like magic, and the stuffing was honestly "lying" inside. Unexpectedly, jiaozi will have "wrinkles". I began to "handle" it, and the more I pinched it, the more powerful it became. Instead, I broke a hole. I threw jiaozi to my mother-in-law, and wanted her to help me with my plastic surgery. "No, you can do it yourself," my father stopped me. "Someone said just now ..." My face suddenly rose like a drop of blood, grabbed jiaozi and said, "Look at this, I will! I am innocent! " "I see your face is black and blue!" My cousin made fun of me. With a snort of cold, I learned to look like my mother-in-law and rolled around jiaozi in the water. A smooth jiaozi was born! I looked at my father, but he stood not far away and looked at me happily. I suddenly realized that he was using a provocative method and gave him a firm look, so I continued to work hard. Many things happen. Under the guidance of my master Ziyang, the white and tender creature has made various changes and changed her face. She became the shape of a rabbit and the shape of love. She became my "Jiang's Creative jiaozi Group!"

"Cook jiaozi!" With grandpa's cry, jiaozi was taken to the kitchen. We put jiaozi in the pot and jiaozi cooked them one by one.

Wait, hope, the new jiaozi is here! A few minutes later, everyone reached into the plate with lightning speed and wolfed it down. I am no exception. After so many hours of hard work, I have waited for this moment. I took a plate myself and swallowed it in a short time. These are not enough. I poked my cousin: "Look! Ash machine! " While my cousin's eyes were floating in the sky, I seized the opportunity to quickly send jiaozi and radish stuffing from his plate to my mouth and slide them into my stomach. When my cousin found it, the plate was empty and I had escaped.

Jiaozi in her mother-in-law's house is very fragrant and delicious. There is a faint fragrance that reaches people's hearts and surrounds the tip of the tongue. It also has a taste of the year, the taste of the year on the tip of the tongue!

I spent this year in my hometown. This year, I felt the taste of the year on the tip of my tongue, so sweet, so smooth and so thick.

"Bang, bang!" The firecrackers have come to mind. It heralds the arrival of a new year. The villagers also began to get busy. My brother and I have pasted the bought New Year pictures on the door. Although this door has not been decorated for several years, I think it looks particularly good with this year's picture! Every household has also put up New Year pictures, adding a bit of color to their hometown. Here, there is often a story about Nian beast. So every household in the village will set off firecrackers. If you have been here, you will find that the main road is not busy, but the busy place is a small village.

We began to cut the window grilles. We have all prepared the materials and started to do it. Tell the truth: the window grilles are actually not difficult to cut. Look carefully, it is a simple symmetrical figure, but the middle figure is a bit difficult to cut. Because this year is the Year of the Monkey, I cut a monkey. The window grilles are finished and we stick them on the glass windows. It indicates that the Year of the Monkey is a great success and looks particularly beautiful!

Beautiful fireworks came into view, and colorful sparks bloomed in the blue sky, which looked particularly bright, as if illuminating a whole small village. Sparks opened colorful flowers in the sky. Look at the fireworks here, there is sound; Look at the fireworks over there. It's ringing here again. I always look around. This is so beautiful!

The happiest thing is to have a reunion dinner. Everyone gathered around to drink and drink. Do you feel comfortable eating while enjoying the scenery? I watched the beautiful fireworks and wished everyone a safe reunion. Flowing one's wish to a distant place, hoping to realize it as soon as possible. Eat New Year's Eve and watch fireworks. How happy I am!

We also have a custom here called "vigil". I still like this custom because I can't sleep at night. In the middle of the night, I sat by the stream and looked at the reflection of the microwave sparkling stream and fireworks. Reminds me of the good times with my classmates, and I think: they should be very happy!

A year has passed, and time flies by in a hurry, like a meteor across the starry sky, like the moment when fireworks bloom, like Bai Yunfei across the blue sky. We are about to have a new beginning. I am one year older, cheering for life and working hard for life!

Tonight I feel the flavor of the year on the tip of my tongue, so sweet, so smooth and so thick!

Excellent composition on the tip of the tongue 5 North wind whistling, snowflakes fluttering. The second kick of the village head rang, and the Spring Festival is coming. Every household in the streets is filled with a strong festive atmosphere.

Mom's stone mill is open again. Pour the soaked soybeans and two spoonfuls of water into the small hole at the top of the stone mill, and the blindfolded donkey slowly grinds around the stone mill. In a short time, glistening raw soybean milk flowed out along the lower edge of the stone mill, and one pot and two pots were full, which was the ingredient of water mill tofu.

The fire swallowed the bottom of the pot, boiling water rolled in the pot, a pair of chapped hands were squeezing a gauze bag filled with raw soybean milk, and the soybean milk flowed into the boiling pot along the board and boiled until the tofu ingredients were squeezed clean and the temperature in the pot was almost the same. My mother's best skill is to take out an additive called brine and slowly point it into the boiling soybean milk pot. A miracle happened. The soybean milk in the cauldron began to separate. There is a strong smell of tofu inside and outside the house, so our children are naturally greedy and have swallowed saliva many times in their throats. At this time, my mother will serve two spoonfuls of seasoning first to help us solve the problem. Next, my mother will put the bean curd separated from the cauldron into a big bamboo sieve with a colander, and then add a clean board on it. A big stone was put on the board and squeezed, and the salt water flowed down from the gap of the sieve. Dogs and chickens also smell the original tofu, chasing and fighting in the yard, grabbing tofu dregs to satisfy their cravings. A few hours later, the salt water in the sieve had been squeezed clean and the board was lifted. This original tofu is ready. My mother will carefully cut the tofu in the sieve into squares and save it for the New Year.

The most sincere thing for rural people in the New Year is that each household kills a big fat pig by itself, and then collects pig blood.

In autumn, the sky is crisp. In the mountainous area of northeast Gansu, buckwheat flowers are everywhere, which fully absorbs the sunshine and moisture of nature. After autumn, hard-working farmers store buckwheat noodles for this winter. Fresh buckwheat noodles with pig blood are carefully kneaded and cleaned, just like pancakes spread by Shandong people, one by one, and my mother keeps making them before the festival.

After laying buckwheat noodles with pig blood. The buckwheat noodles, which are red in white, exude an attractive fragrance on the chopping board, and the big food is ready.

Clean and clear sesame oil rotates at the bottom of the pot, and the unique dried vegetables in Longdong rustle at the bottom of the pot. Mother neatly added all kinds of spices to the pot. Naturally, pig blood buckwheat noodles and fragrant tofu are indispensable. Onions have just been dug out of the cellar, and the tender green chopped green onion is scattered in the bowl of pig blood tofu, which makes people drool.

In Longdong, living a good life is called "prosperity". Who is rich depends on that bowl of pig blood tofu!

Another busy year, I suddenly felt a warm touch. It suddenly occurred to me how much weight the old topic of Chinese New Year occupied in my memory. Adults are looking forward to farming, and children are looking forward to the New Year. Originally it was just a joke of parents, but it was also true. But compared with today's children, they not only have more freedom to play, but also have the hope of having a toothache.

It is not necessarily expensive food, but the hand-made dry food of various colors necessary for every household is enough to bear. Entering the twelfth lunar month, the preparations for the New Year began. I don't know from which year, my mother learned to cook sugar, and I don't have to ask my neighbors for help to finish it anymore. The family is salivating happily around a big pot, hoping that the waves turned up in the pot can quickly condense into syrup, or it is better to eat first and feel the approaching taste of the year early.

Mother scooped up the thick syrup with a spatula and looked at the flowing lines to determine what kind of heat should be left in the stove. Almost, my mother came down from the pot table, my father pushed it up, poured some sugar, and directly poured chubby glistening rice into the pot.

This is boiling sugar and cutting rice sugar at the same time. In the past, when my mother couldn't cook sugar, she sometimes used the bought white sugar as an adhesive. It may take some firewood and effort to cook sugar by yourself, but these are not costs in the eyes of rural people, but they can save some money. For a child like me, the biggest gain is to witness from beginning to end how the unremarkable malt and rice have become mouth-watering sugar. Of course, in the end, everyone will take turns to taste the syrup in the pot, and the strong sweetness will reach the bottom of my heart with unprecedented impact, and I feel that my whole body is enjoying the joy of that moment.

In addition to boiling and cutting sugar, preparing other roasted seeds and nuts to eat is equivalent to treating it as a grand event. When you stir-fry rice, you will definitely stir-fry some dry food such as corn, broad beans, peanuts and sweet potato horns. These foods, together with a small amount of peanuts, are among the top grades of Chinese New Year foods. Generally, children are not allowed to move around at will, only when guests come. This time, they can take the opportunity to eat some.

Rural people pay little attention to nutrition and health care. They basically don't interfere with children's snacks during the Chinese New Year. Since New Year's Eve, those snacks that have been prepared for a long time have been officially opened to children. With these fairy-like things, children's mouths are always busy, and they disappear when they go out in the morning, and their families are not in a hurry to shout back. Anyway, when they go out with full pockets, they are not hungry. I often rush home at dusk, only to find that there is a meal missing, but I wonder why I don't feel hungry. This is a whole year. Mom said with a smile. I wanted to eat more fish and meat for the Spring Festival, but I was unconsciously occupied by these rough snacks. There is always a little regret. But I still don't forget to bring some before going out, only at this time of year.

The hometown in the story is always fascinating. Sweet glutinous rice balls and a wisp of osmanthus fragrance seem to have permeated the air on the tip of the tongue.

I haven't been back to my hometown several times, and the scenery in my hometown was built in grandma's words. She will always talk about Dangui in her hometown and the lively Spring Festival? .

The biting cold wind in winter is gentle and gentle. The morning light shines into the window and the warm sunshine shines into the house in winter. My grandmother asked me to pinch jiaozi with my cousin. Jiaozi is actually jiaozi. The materials in jiaozi are different from those on the market. Glutinous rice belongs to my hometown, and osmanthus is my own, natural taste. The room is full of fragrance. Wash the glutinous rice with warm water, put it in a basin, knead it and powder it into a ball. Sprinkle rice noodles on the dining table and turn the rice balls into small balls: "This dumpling is the most exquisite water, and it must be warm water, neither too much nor too little." She always has a good grasp of quantity.

Grandma juggled glutinous rice at her fingertips, and the tedious process seemed to be streamlined.

The ball enters the pot like a duck to water and dances in the pot. Then the child gets tired of playing and sinks into the bottom of the pot. When they float in the water like waking up, they are out of the pot. She swam in the hot air, and sweat oozed from her forehead.

Jiaozi will add sweet-scented osmanthus honey when it is cold. Jiaozi has two flavors: one is sweet and the other is salty. No matter sweet or salty, there must be osmanthus, for the fragrance of that hometown. I only like sweet, so she gave up salty dried osmanthus. Salty jiaozi is not so fragrant, and sweet jiaozi seems to be more bright red.

Grandma will finally make a pot of osmanthus tea. Osmanthus tea is very elegant. Grandma is the most beautiful when making tea, with focused eyes and shallow smile. Indifferent to the eyebrows, see homesickness; The imprint of time is more beautiful; Rough hands, weather-beaten face, silver hair and tenderness between eyebrows and eyes are like a song and a painting.

The night is different. The flower market lights are like day, and their faces are red. The smoothness of glutinous rice balls and the sweetness of osmanthus are integrated, and the two flavors are intertwined on the tip of the tongue. The warmth in the mouth is the warmth in winter, and it is an unforgettable existence in memory. Only during the Spring Festival can the whole family get together, talk and laugh, and recall the past. A jiaozi in the Spring and Autumn Period is hard to come by. After a long time, the taste of reunion is really delicious.

A bowl of warm dream of the world of mortals is my grandmother and my hometown.

Excellent composition on the tip of the tongue 8 Grandma's specialty is the ordinary but extraordinary dried vegetable soup, my favorite dried vegetable soup.

It is salty at first, but it will be a little sweet after a while. If you swallow it at once, you will only feel a warm current filling your whole body from top to bottom, which reminds people of it as soon as you drink it. This is the uniqueness of grandma's dried vegetable soup.

Such a small bowl of dried vegetable soup is extremely difficult to cook.

Not to mention the hard work of growing vegetables. The predecessor of dried vegetable soup is fresh mustard, which is planted every winter. When mustard is cooked in spring, it is used to pickle salt mustard after harvest. There is no fresh mustard tuber in my family, only salt mustard tuber sent by relatives and friends. Because she likes eating, grandma will dry salted mustard and make it into dried vegetables.

Drying vegetables is a very complicated process. When the wet pickles come, grandma will spread the pickles on a clean mat, put the mat in front of the door, let the pickles dry in the sun for a few days, and put them away when the pickles are dry and salty enough but not sweet. Although it's only a few days, it's not good when it rains. I have to move the mat in and out every day, but grandma is not tired at all. Sometimes I tell her to stop drying and have a rest, and she pulls away a simple smiling face: "If you don't like it, dry it, and it will be delicious in a few days." Hearing her say this, my heart is sweet, but I don't know why, but only I can taste it.

When the dried vegetables are ready, there is another dried vegetable soup on my dining table. Every time grandma cooks soup, although it is only a few spoonfuls of water and some dried vegetables, the heat is not very easy to master. Cooked for a long time, the taste becomes stronger. On the contrary, the time is short and the taste is too weak. If you want to be salty, you should always stay by the pot with a little sweetness and taste it with a spoon from time to time to see how it tastes. Don't think that you can drink it when it is cooked. You have to wait a while. Because it is too hot, I can't taste its umami flavor; It was cold, the soup became salty and the sweetness disappeared. So even a small bowl of dried vegetable soup takes some effort to make.

This is my grandmother, who is willing to go to great trouble for a small request from me. In fact, she is old and has an old waist injury. Sometimes it hurts when she cooks for a long time, but for my dried vegetable soup, she doesn't want her mother to help, so she runs up and down for fear that her mother won't eat the taste I like.

The same is true. Whenever I go home on weekends and go back to that warm place, I run to the kitchen and rush to see that old woman with a little gray hair. The vegetable soup she makes is the best soup in the world. Every time she takes a sip, she will have a sense of happiness, which spreads from the tip of her tongue to her whole body.

Let me covet this bowl of dried vegetable soup. Not too much, but not too little. What I covet is its warmth and the practical happiness it gives me.

It is said that China people waste 8 million tons of grain every year and can feed 200 million people a year. You can't help asking, how can 8 million tons of grain be wasted? In fact, if you think about it carefully, the answer lies in our lives. Let's think about it. ...

For the sake of children, so waste.

"Bao er, drink more. This rice wine is rich in nutrition. " The young mother coaxed the baby while blowing hot rice wine.

"Boo-hoo, but I want to drink wonton!" The baby is sweet and greasy.

So, there was another wonton on the table. It may be a little hot. Just ate one, and the baby vomited again, with a painful face. This made the young mother anxious. She quickly pushed the bowl of wonton aside and ordered a bowl of fried rice. Blow and nurse the baby. After a while, the bowls on the table were arranged in groups of three and five, and each bowl was eaten by three people.

After the mother and daughter left, the waiter in the noodle restaurant sighed while tidying up: "Alas, the children now ..."

This reminds me of the "waste on the tip of the tongue" reported by CCTV news broadcast recently. It is reported that China people waste up to 20xx billion yuan of food on the dining table every year, and the food dumped is equivalent to more than 200 million people's annual rations. In sharp contrast, China has more than 100 million rural poverty alleviation targets, tens of millions of urban poor people, and many other people in need. Hearing these figures, why not make people stunned? How can people be indifferent?

It is not easy to think about a porridge and a meal. No matter how the times and society develop, human resources are always very limited, and thrift is worth promoting at any time. Saving has always been the traditional virtue of the Chinese nation, and it should also be a compulsory course in our life. Therefore, saving is not only an act, but also a virtue; It is not only a culture, but also a fashion.

Rich people with assets over 100 million are also frugal, such as Bill Gates, Shi and other celebrities. They don't waste because they have a lot of wealth. We advocate economy and put an end to waste, not just shouting slogans, but relying on our own actions to start with small things in daily life. The food cooked by parents is not left after eating; There is nothing left after eating out.

A journey of a thousand miles begins with a single step. We must stop the waste on the tip of our tongue from now on, and it is urgent!

Excellent composition on the tip of the tongue 10 these days, there are all kinds of delicious foods in the world, and there are more and more exquisite foods, which have requirements for color, fragrance and taste; We need environment, mood and a good mood. It's not difficult to be delicious, but it's not easy to be satisfied. A documentary evokes a longing, digresses my thoughts, and recalls the truest taste and simple satisfaction of food. On the tip of the tongue is the smell of mom and dad and home. ...

When people returned to the unit, the unit became a home. It is common for people in the metallurgical industry to move to the four sides. There is a tradition that when a family settles down, the head of each family will carry a hoe in front of and behind the house to open a mountain for farming. To put it bluntly, Lao Lei is one of these people who have made the greatest efforts and carefully built them. Therefore, my family has the largest vegetable garden in our team, with the most complete varieties, and the best families in the rivers and lakes with non-staple food. As long as they can blossom and bear fruit, they are all planted by Lao Lei. In this season, my garden is surrounded by red peppers, green cabbages, purple-faced eggplant and a maze of melon racks.

Lao Lei is from Yunnan, but his taste is a bit strange. He doesn't eat spicy food or sweet food. He likes pasta. Make handmade noodles when you are in a good mood or in a good mood. That's the skill that Lao Lei learned in the cookhouse squad when he was a soldier, and it's also our favorite. While Lao Lei was busy on the chopping board, we followed Oda to cut down a wrapped Bai Shu in the garden, pulled out a handful of peppers, a few shallots, planed two pieces of ginger and came back. After a while, I ran to watch the dough transform into various shapes in Lao Lei's hand. After a while, I ran to see Oda cooking and choosing vegetables quickly. My eyes sparkle with green light. The water in the cauldron began to flutter, and Lao Lei, with noodles in his hand, went straight to the stove like a proud general through a team of four people with eyes on both sides. Oda also chopped peppers, shallots and ginger, mixed with soy sauce and pepper oil, and everyone waited with a big bowl like a small washbasin. The pot is boiling, and every big bowl is full of boiling white gas and thick noodles. Put a few spoonfuls of seasoning prepared by Oda, and red peppers spread on the noodle soup. It is red and green, and its fragrance is overflowing, and my heart is drunk. Some people say that my noodles are made of footbath, which is really nonsense. That basin is a special large antimony basin made by Lao Lei himself. But just a few of us, squatting all the way with a big bowl, blowing the hot air in the bowl, licking our mouths and sweating, staring at the big antimony basin on the ground from time to time, really means raising pigs.

I can't. It's really annoying to write such things with clear saliva. I almost put my paws out of my throat and eyes. You say this TV, you don't learn it, and all the American dramas you learn are broadcast every week. Isn't this appetizing? I can't help it I have to fill my stomach first. I'm annoyed. I open a season by myself.