Ningyuan Stuffed Bean Curd Writing

1. Ningyuan Stuffed Tofu Essay

On New Year's Eve, my father put on an apron and cooked in the kitchen, and I learned to make stuffed tofu buns with my grandmother, along with my brother Long and my mom.

Stuffed tofu buns materials are ready: tender meat - are chopped into minced meat; one wearing a golden coat of tofu skin, shiny oil, looking at people drooling. Grandma taught me to make tofu buns, first to tear the tofu skin a slit, stuff the meat, a tofu buns are completed.

Ha, too easy, I immediately did it. First took a soft tofu skin, tore a slit and stuffed a little meat into it.

A tofu bun was done. I put the tofu bun on a plate.

But then Grandma took it out again, and said a bunch of Guigang words that I didn't understand. Thanks to my brother Long, who was beside me as an interpreter, he told me that Grandma wanted me to put more meat on the plate. "The tofu bag to be stuffed broken." I just put the tofu package into the plate, the tofu package into a big fat, net bulging stomach, mouth can not close, chubby lying in the plate.

At this point, I look at my grandmother again, ah, good.

2. to the topic of stuffed tofu, write a 400-word essay

home stuffed tofu

Have you ever eaten my hometown of Xingning that tantalizing Hakka stuffed tofu? What, no! That would be a pity! My hometown's stuffed tofu is very unique, delicious and beautiful! Here I will introduce it! Xiaoho Essay Network

There are many varieties of stuffed tofu, including red, white and yellow. Among them, the red one is the most delicious, but the practice is also the most difficult. The white and yellow ones are also very delicious, but the practice is the easiest.

Although they each have their own characteristics, each has its own flavor, but they have a **** the same point: that is fragrant! Maybe those with a good nose will smell the super fragrance of the mushroom and fat beef tofu. This aroma can make you approve of the stuffed tofu before you even eat it.

How do they do it? Well, let me tell you how to make red stuffed tofu!

We're going to start by chopping up the meat and adding chopped mushrooms and daikon. Then you put the filling into the center of the tofu little by little, carefully. When done. Put them in a pot and fry them on a low fire, fry them for ten minutes, then add some water and pour both the tofu and the water into the wok, put in the red rice, small onions and other seasonings; and braise them on a low fire for fifteen minutes, and when the water boils, you can serve them.

As soon as the tofu is in your mouth, you will still want to eat it, because the red stuffed tofu is infused with the rice flavor of the red rice, the meat flavor of the mincemeat, and the bean flavor of the tofu, and the three flavors are combined to create the delicious red stuffed tofu!

I also set myself a way to eat stuffed tofu: first eat the tofu with the meat filling, then eat the meat filling in one bite. Once, when I ate the meat filling, I threw it up high, trying to make it fall into my mouth, but it fell to the ground, making everyone laugh!

How about that?

How about that?

3. I love the hometown of the stuffed tofu on the subject of writing a composition of about 500 words

My hometown is not a modern metropolis, just a common rural areas, where the food is not as rich as in the city, but I love the hometown of the flavor of the food - stuffed tofu.

Stuffed tofu is made of very simple materials, just fried tofu skin, green vegetables, fried meat, and some seasonings. The first step in making stuffed tofu is to make the filling. First of all, put the cleaned vegetables and fried meat together in a large pot, chopped into seven minutes, and then sprinkled with the right amount of cornstarch, plus water, knead the three into a ball, and then with some of your favorite seasonings, the stuffing is ready!

The second step is to mold the filling into the tofu skin. We usually start with the side of the tofu skin with a knife cut a mouth, the tofu skin to make a pocket like, and then the filling into the "pocket", so a "belly", head long green "fat generals "was born. But in the process of doing must be careful, if the filling is too much, the pocket burst or cut the mouth when the tofu skin cut will affect its beauty.

The last step is also a crucial one - steaming. Steamed stuffed tofu water temperature can not be too high, not too low, usually at first with a larger fire, then with a moderate fire, and finally with a small fire, until the pot. When stuffed tofu out of the pot when a bite on the tofu inside the trap and juice overflowing not the mouth, hot, from the throat to your stomach that is called a warm ah! And then tell you a little secret of steaming, steaming when peeling a few pieces of apple in the tofu, peeling a few slices in the water. This steamed out of the stuffed tofu and a light apple flavor and sweetness it!

Stuffed tofu also has several ways to eat, usually there will be three, the first is to eat with chili sauce. The second is eaten with soy sauce, and the third is eaten with garlic, and on festivals there will be tomato sauce, hot and sour cucumber eaten together, it is very suitable for people's taste, and more enjoyable is that we eat the tofu, but also listen to the origin of the stuffed tofu!

During the Qing Dynasty, the Hakka people still live in Beijing, North China. Later on, the presentation continued, Genghis Khan invaded the Central Plains, the Hakka people expelled from Beijing, the Hakka people had to move to the south. Because the Hakka people still have the habit of eating dumplings, and at that time the south does not produce wheat, the Hakka people can not get wheat flour. So some people made a variation of the dumpling wrapping method, using tofu as the crust, and stuffing the filling into the tofu crust to make a dumpling-like stuffed tofu, which was later spread among the people. Hometown stuffed tofu and dumplings in the north is the same as the holiday table essential food, New Year's Eve festivals, the whole family around the table to eat tofu, a laughter, it turned into a symbol of the reunion of the South.

I love the hometown stuffed tofu!

4. Ningyuan's special snacks (essay) 400 words

As the saying goes, "food is the people", almost every place has its own delicious, look: Beijing's roast duck, Xi'an's mutton meat buns, Inner Mongolia's lamb, Yunnan's over-the-bridge rice noodles, Shanxi's knife-shaved noodles ... ... from the banquet on the main dishes to the streets of the village side of the flavor of the snacks, can be said to be endless.

Fish and meat is a famous snack here.

The flavor of the fish and meat is good, and the appearance is also good. A plate with green peppers, red radish, yellow shredded meat is very conspicuous, and then poured with hot red spicy soup, really mouth-watering.

The practice of fish and meat is very simple, the meat, carrots. Green pepper are cut into julienne. Pour a little oil in the pot, put the shredded meat fried, and then poured on the plate, and then into the pot into the ginger, green onions, chili peppers, tomato sauce, cooking wine and other seasonings stir fry for a moment, and then into the carrots, peppers, stir-fry, a few minutes after a pot of colorful and fragrant shredded pork will be made.

Eating fish and meat is also quite interesting, eating carrots, I always love to use my tongue to lick the top of the spicy soup flavor. Then put it in your mouth and slowly savor its inner flavor. Once, my mother came back late, but still burned my never tired of eating fish and meat, one end on the table, I can not wait to clip a chopstick, then eat up the aroma, really fragrant ah, spicy with a little sweet, is simply delicious on earth. In this way, in a short while, a pot full of fish and meat to my stomach, so full of spicy soup, mom and dad to see me in this kind of "woeful" kind, are laughing.

5. Hakka stuffed tofu as the theme, write an essay

Basic materials Board tofu, lean meat, fish, shrimp, salted fish meat, cabbage, green onions, ginger, sesame oil, pepper and so on. The thousand-year-old city of Meizhou, known as the "Hakka capital", the Central Plains people "clothes southward migration" to here, not only brought the reading of all the top quality of the wind, but also formed its own food culture Hakka cuisine. Matchbox-sized water tofu fried to a golden brown, pork, fish made of stuffing "stuffed" into it, put into the green onion, sesame oil, served in a chicken soup casserole stew until the aroma overflows. The Hakka people who came to Meizhou had no wheat to make dumplings for a while, so they created such a delicious dish. Practice: ◆ Lean meat, fish were chopped, shrimp soaked and cut young, salted fish cut young, green onions cut grain. Put the ingredients in a large bowl, add seasonings and stir until gelatinous to be used; ◆ Cabbage picked and washed, put into the oil, salt, boiling water in the seared up; ◆ Tofu rinse drip dry, an open four pieces, a spoon spoon spoon scooped off a small amount of tofu, sprinkled with a little cornstarch, stuffed into the fish, put into a wok and fry until light yellow to be raised; ◆ hot wok, the next tablespoon of oil popping ginger, add the soup to cook rolls, into the cabbage, tofu, roll a few moments, the next thickening sauce to fry and cook; rolling can be original pot to the table. The first thing you need to do is to make sure that you have the right amount of food in the right place.

6. 300~400 words essay "I love hometown stuffed tofu", must be good

My hometown is in xx, hometown specialties, and my favorite hometown stuffed tofu.

Grandma is the chef of our family, and the stuffed tofu is a piece of cake for her. I've been savoring my grandma's stinky tofu every day, and last Sunday, she finally showed off her skills.

We first prepared the ingredients for stuffed tofu: tofu, pork, fish, eggs, salt ...... and then began to chop the meat. I saw my grandmother chopping pork quickly with a kitchen knife, and she quickly chopped a large piece of pork into fine minced meat. Then grandma mixed the minced pork and minced fish together, and added eggs, cornstarch and salt together and stirred well.

Now it's time to make the tofu. Grandma cut each square piece of tofu into two halves, pick up a small piece in the palm of your hand, use chopsticks to cut a cross on the tofu, and then stuff the minced pork into it, and in a while, a piece of stuffed tofu is ready.

I thought it was funny, so I followed my grandmother's example. The first time I saw this, I was so happy to see you, and I'm so happy to see you. I asked my grandmother curiously, "Grandma, why does my filling leak out from the other side?" "Silly child, if you stuff it hard, of course it will break the tofu, you have to be careful." After listening to my grandmother's words, I tried again. Sure enough, the tofu I brewed was just as beautiful as Grandma's.

When the tofu was ready, Grandma put it into a big pot and steamed it. More than half an hour later, the fragrant stuffed tofu came out of the oven, white and cute like a chubby baby.

I couldn't wait to pick up a piece of hot stuffed tofu, put it in my mouth and take a bite, savoring the flavor. The more I ate, the more I loved it, and after a while, I wiped out the stuffed tofu on my plate. I licked my mouth with satisfaction and savored the taste.

Friends, listened to my introduction, is not also very want to taste our hometown of stuffed tofu? Come to my home as a guest, I will definitely entertain you with the most delicious stuffed tofu.

7. Yizhang's stuffed tofu essay

Grandma taught me to make tofu buns, stuffed a bit of meat into it, the tofu buns became a big fat, chubby lying on the plate.

A tofu bun is finished. However, glistening with oil, mom together, first to tear the tofu skin open a mouth, I immediately did it, dad put on an apron, grandma is to ask me to put a little more meat.

Thanks to the body beside the dragon brother as a translator. The ingredients for the stuffed tofu buns are ready.

I picked up the tofu bag, a tofu bag is completed, with a handful of meat and stuffed, I look at the grandmother; a wearing a golden coat of tofu skin, in the kitchen, "brush pull brushes pull" to do the dishes, I stuffed: "tofu bag to be stuffed broken, and I and the dragon brother, said a string of I don't understand Guigang language. I don't understand the Guigang dialect. I'm not sure if I'm going to be able to do that.

I put the tofu bag into the plate, Grandma took the tofu bag out again, and Grandma to learn to do the stuffed tofu bag New Year's Eve: there is tender meat - all chopped into minced meat, he told me that the mouth can not close, and vigorously stuffed with meat, looking at people let people drool, tearing a mouth, it is too simple, ah, stuffed with meat, feel chopsticks are not convenient, simply make meat. I think chopsticks are inconvenient, simply use the "five-clawed golden dragon"." I just put the tofu buns on the plate.

Ha, I stuffed stuffed ...... mom reminded me. First pick up a soft tofu skin, net bulging belly.

8. essay on meizhou some kind of special snack stuffed tofu 400 to 450 words

"People eat for days, firewood, rice, sauce, vinegar and salt." Hakka cuisine is one of the three major cuisines of Guangdong, and the three major traditional Hakka dishes are: salt-baked chicken, buckled pork with preserved vegetables, and the most traditional stuffed tofu.

Hakka Stuffed Bean Curd is famous for its tenderness, smoothness and nutrients, and it is the first dish of the Hakka family and a must-have for the Chinese New Year.

Stuffed tofu has two legends, one said (stuffed tofu) originated in the north of the dumplings, should be less wheat in Lingnan, homesickness of the Hakka immigrants in the Central Plains has been tofu instead of flour, pork stuffed into the tofu, as if the flour wrapped in a meat filling. Because of its delicious flavor, it became a Hakka folk dishes.

Another said, a long time ago, there are two good brothers, due to a conflict in an order, one wants to eat pork, one wants tofu, and then, the clever shopkeeper thought of a way to get the best of both worlds, making stuffed tofu.

Authentic stuffed tofu tofu is generally made from soybeans, without any additives, generally with just picked from their own fields of soybeans, fresh, and then soybeans, put into the stone mill, and water together with the mill, until the beans out of the pulp water, and the rest of the dregs of the beans can be made into congee and other food, and then the soybean water, poured into the cauldron to cook, the tofu is also considered to be shaped, but it is still a semi-finished product, put the tofu in a container with a The remaining water is pressed out with a large stone, and then the finished tofu is cut into pieces, and then the important "brewing".

Put a half-fat, half-lean pork pick thin to fat, chopped into the end, this chopping meat is also my childhood games, and then according to personal preferences, put mushrooms, or shrimp, or green onions, etc., and then make a pair of chopsticks,, pork "poke" into the center of the tofu block, which "poke" meat also has a certain skill, but the "poke" meat is also a good idea. "meat also has certain skills, not the whole block of tofu poke poke through to put, or fried out of the pussy, and finally, all the stuffed tofu into the pot slow frying over low heat, the fire should be moderate not big or small, tofu fried to both sides of the golden brown, this time the tofu is fragrant, golden eye-catching, but also simmering in pots and pans, pots and pans at the bottom of the pots and pans can be enlarged garlic cloves, celery, all based on personal preference, can put a few slices of parsley on the tofu, and then put it in the pot, and then put a few slices of parsley on the tofu. can put a few slices of parsley on the tofu, used to garnish used, can be served

stuffed tofu on the table, it is "customers overflowing", my family to eat stuffed tofu, prefer to dip in minced garlic and soy sauce, which stuffed tofu will have some spicy and salty, tofu tender, white; pork flavor, hard with soft, soft with hard, tofu to send to mouth, smooth, then bite a mouthful of pork and then a mouthful of tofu and then a mouthful of pork. The tofu is smooth, and then a bite of pork, delicious, really is the best match.

Tofu is rich in nutrients, for the benefit of the heat and health food, eating can be complementary to the gas, heat and dryness, the birth of the law to quench thirst, clean the stomach and intestines, children, the sick and the elderly to supplement the nutritional benefits of the therapeutic good, known as the "plant meat" of the reputation.

Pork has many uses, used for warm and hot disease, heat withdrawal and injury, lung dryness and cough, dry cough with little sputum, dry throat; complementary deficiency, moist and dry, moist skin, quench thirst.

The blandness of bean curd reveals the simplicity of the Hakka people, the simplicity of the Hakka people do not seek fame and fortune, thrifty and hard-working, which is one of the reasons why stuffed tofu has been retained in the Hakka culture for a long time.

9. Write tofu composition

Mapo Tofu

Ingredients:

Tofu 500 grams, 150 grams of beef, 50 grams of green garlic, Pixi County 40 grams of bean paste, 10 grams of chili pepper, pepper 1.5 grams, tempeh 20 grams of soy sauce 30 grams of wine 20 grams of salt 5 grams of monosodium glutamate (MSG) 2 grams of ginger 3 grams of water soybean meal 40 grams of oil 125 grams of broth. 250 grams.

Preparation:

1, tofu cut into 1.3 cm square block, into the pot, add salt blanch through. Do not cook with boiling water, keep the temperature can be.

2, beef minced. Green garlic washed, cut into 1 cm long short section. Douban, black beans chopped fine.

3, the pot of oil burned to 60% hot, under the minced beef, sautéed dry water, such as crispy when cooking wine, under the bean curd fried red, under the chili pepper, ginger, edamame stir-fried, add soup, put the tofu, soy sauce, salt, with a slight fire will be burned through the flavor of tofu, to be slightly dry soup that is under the monosodium glutamate, green garlic, water soybean meal, gently and slowly collect sweat to thick bright oil, gently loaded into a bowl, sprinkled pepper that is completed.

Note:

In the production process, the tofu pot boil, the application of micro-fire slow burning, so that the flavor inside and outside the same. Because the tofu is tender, so the action should be light, so that the dish after the tofu block is still intact. Sweat to be thick, to highlight the spicy flavor thick, salty and fresh and fragrant characteristics.

Characteristics:

The finished dish is numbing, spicy, salty, hot, crispy, tender and fresh, with a unique flavor and an appetite-enhancing effect.