Hometown food introduction essay

In study, work or life, we always have less contact with the essay, right? The essay is a narrative method to express the meaning of a topic through words after human thought consideration and language organization. So, how to go about writing an essay? The following is my collection of hometown food introduction essay, I hope it can help you.

The hometown of this food, there is no elegant name, just the shape of the bar as the top door, by the townspeople jokingly called "top door bar". The first is to make the best use of the time and space of the day, and the second is to make the best use of the time and space of the day, and the third is to make the most of the time. To make dingmen kong, you need to use an earthen stove as a heat source, and the uniqueness of the process is the effort and the heat. The most suitable firewood for the top bar is the dog tail grass and soybean leaves, and the villagers know how to save money, so they burn the top bar while cooking pancakes.

Before cooking pancakes, first and good noodles, fermentation for a few hours, it is best to bring a little bit of sour head, so that the burning out of the top of the door bar flavor sour, crispy outside and inside the glutinous, salty and tasty. Then prepare enough dog-tail grass or soybean leaves, you can first cook pancakes. In those days, pancakes were the staple food of the village people, and it often took three or four hours, or even longer, to make the staple food for a family of four. The earth stove constantly adding firewood, has long been burning hot, and the dog tail grass and soybean leaves burned wood ash has long been hoarded in the stove, white and delicate color, piled together, there is still a bit of sparks, just for the burning of the top door bar to make preparations.

Beginning of the production of the noodle blanks! The first thing you need to do is to roll out the pasta, add a little bit of coarse salt, and then put in a little bit of coarse pasta, so that the pasta billet can be developed a little bit, and the heat is also more uniform. Get a piece of thick sorghum straw, mix some peanut rice or spring peas into the dough, wrap the billet evenly around the sorghum straw, and wrap the outer layer with a circle of dry noodles. This time, the blank, looks like a top door bar as thick.

The clay stove over there was already hot from the inside out, spread out the hot ashes with sparks, put the top door bar in the center, buried, and then sealed the stove door, about half an hour later, and then take out the billet, wearing cotton gloves, gently pinch from end to end, in order to make the top door bar evenly heated. When baking the finished product, the most important . It is the patience and the control of the fire, so that the heat in the whole hearth will bake the top door bar into a delicacy.

About ten minutes later, the top door bar out of the oven! Long, cut into several sections with a knife, draw off the center of the sorghum straw, like a tube made of pasta, the hollow part, can be filled with pickled bean curd, dipping sauce onions, or garlic minced pork. The food of that era, the aroma permeates our whole life.

The autumn dingmen kong is the most delicious, because this time you can use fresh sorghum straw, wrapped in the surrounding billet, can be mixed with fresh soybeans, sweet potatoes, fresh cowpeas, dingmen kong burned, blowing off the outside of the floating ash, and then pumped off the sorghum straw, the strong aroma of grains and rice, the fragrance of the sorghum straw, do not need to eat vegetables, you can eat a belly roll round. Now, the earth stove a lot less, food is often quick, and mixed with additives. This childhood food, often only exist in memory, few people to do.