There is a delicious food on the tip of my tongue, and I even want to die when I see it, and that is spicy crayfish.
The lively and jumping crayfish must be thoroughly washed when washing, otherwise it will not taste good and will get sick after eating it.
When cooking spicy crayfish, put more pepper and pepper, which will make the taste cool enough.
Before putting the washed crayfish into the pot, boil the water first, and then put it on low heat for 5 minutes. Then pick up the crayfish and put them on a plate, put oil in a clean pot, add ginger, onion and garlic and fry them until they are fragrant, then add pepper and Chili to fry them until they are too spicy, and then put the crayfish down. Be careful that the oil touches the skin, then add a proper amount of water, simmer for 10 minutes on low fire, and then collect the juice from the pan on high fire. A plate of spicy crayfish with all colors and flavors appears in front of you, making your mouth water.
When eating crayfish, first pull your head off and then shell it. Be careful of the juice during peeling, so as not to splash it in your eyes. The meat of crayfish is delicious, and its aroma is particularly delicious. A full-flavored crayfish can eat three to five Jin. This is my favorite food-spicy crayfish.
Salted duck is a famous snack in Nanjing.
Salted duck not only looks fragrant and tender, but also tastes memorable. When I eat salted duck, I always pick up the meat from its legs before eating other parts. Salted duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called osmanthus duck. "White Door Secret Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat. Clear and purposeful, not tired after eating for a long time. " This is a good wine.
It is not easy to be a simple-looking salted duck. 1. Wipe the duck inside and outside with salt; Marinate for 2-3 hours. 2. Marinate the salted duck with salt water for 2-3 hours and then take it out. 3. Hang the duck embryo until it is dry (naturally dry in winter). You can put it in the refrigerator in summer. 4. After boiling in the pot with cold water, put the duck embryo into the boiling water pot and then pick it up and put it into the boiling water pot for three times (in order to raise the temperature in the duck's belly). Then cover the pot and simmer for 30 minutes.
I used to like to throw away the skins of salted ducks. But once, I wanted to taste the skin, so I ate it together. Who knows, duck skin is not only not fat, but also not greasy. So I began to like duck skin.
Nanjing people love ducks, and salted duck is one of Nanjing people's favorite ducks.
When I came home from school this evening, I immediately put down my schoolbag and rushed into the kitchen to see what my father would cook for me. Oh, great, this is my favorite dish-sweet and sour pork ribs.
I saw my father rinse the first-class pork chop with water, chop it into pieces, put it in a boiling pot to smell fishy, and use this time to prepare chopped green onion, Jiang Mo garlic cloves, soy sauce, aged vinegar, sugar and other materials. When there are many white bubbles in the water and the ribs turn white, take them out, wash them and put them in a basin for later use.
Dad poured vegetable oil into the pot. When the oil was hot, he immediately poured the ribs into the pot, stir-fried them slowly with low fire, and fished them out and drained them when they were golden. Heat oil in a pot, add Jiang Mo and garlic cloves, stir-fry until fragrant, add a little water, and bring to a boil over high fire until the ribs are cooked and rotten. Then pour the soy sauce, vinegar, sugar, cooking wine and chicken essence into the pot and stir it carefully and evenly. Reduce the heat and simmer until the soup thickens. Now pour in the starch and stir it quickly and evenly. Put it in the pot, sprinkle with chopped green onion, and a sweet and sour pork rib with all colors and flavors will be perfectly presented in front of me. The purple-brown ribs in the center of the white plate are soaked in crystal clear soup, which is more attractive under the embellishment of chopped green onion. It really makes my mouth water!
Dad brought me a pair of bowls and chopsticks to taste. I immediately took out chopsticks, no matter how hot, picked up a piece and put it in my mouth. Wow! For a time, the freshness of meat and the sweetness of soup flooded my mouth. The sour taste was sweet, oily but not greasy, sweet but not greasy, and the taste was simply great!
The food on the tip of the tongue constitutes four summers. Whenever the heat wave rolls, cicadas sing everywhere and the sun is shining, he announces his arrival in a high-profile way.
So we resisted with a hint of coolness brought by this delicious food. Began a journey of diners.
Counting that our primary school often hangs out in small shops, the most common things that appear in the refrigerator of shops in summer are colorful ice hockey and borneol in the bag. Fifty cents a pack. We are often attracted by this cheap indifference. So, after class in physical education class, who was sweating profusely, we poured into the shop and stuffed a bag of ice into our mouths. If you are weak (read Sui here, you know), there is a class when you grab the ice, then when the bell rings, you can look at the drawer, and the ice has turned into a Wang Yang. Then I'm afraid you'll be covered with cows, too.
Outside the school, if you take a nap and come to school, you are already cooked by the scorching sun. Don't be afraid, drink a cup of iced mung bean water sold by a tricycle and you will be revived. That's so cool. I can't believe it! And our frequent visitor in Century Square in summer: the shaved ice stand. It is also an indispensable part of our summer. Popsicle, jelly sorbet, and the legendary Wangwang crushed ice are immortal legends in the sorbet world …
If you are not satisfied with these pediatric products, then you must have heard of them, that is, Blizzard series in DQ ice cream, expensive Haagen-Dazs, ice cream baked pudding in Pizza Hut, wheat cyclone and cone in Volkswagen McDonald's.
Summer is so delicious, let's be a guest and laugh at evil.
I like crayfish and roasted chicken wings, but my favorite food at school is spaghetti and milk tea.
The spaghetti at school is more delicious than that in other places. Every Wednesday at noon, students have red spaghetti in their bowls. I'm always full. I'll add more noodles. Sometimes, I feel sorry for other behaviors of throwing away noodles when I can't finish eating.
When I scooped up noodles with a spoon and put them in my mouth, it tasted really good: round noodles slipped into my mouth, esophagus and stomach, and the sauce was rich and delicious.
Besides, I like to drink another kind of milk tea. Every time I come home from school, I often make a cup of milk tea by myself. This is my favorite drink. First of all, I will make a cup of black tea without tea leaves, add some fresh milk while it is hot, and add some sweet sugar. After stirring, I finished drinking a cup of delicious milk tea, which was warm and sweet.
Look, am I a gourmet?
The food on the tip of the tongue constitutes 6. I like to eat all kinds of food, and I am known as the little gourmet in our family. I like steak and fried tofu, yes, but I like delicious fried dumplings best.
Every day when I come home from school, grandma will prepare a steaming plate of fried dumplings for me to eat.
Today, my grandma and I cooked this delicious dish together. First of all, we need to package jiaozi. Grandma chopped the pork and cut the cabbage, mushrooms and chopped green onion. I'll mix them up soon. This must be stirred evenly! Then, began to package jiaozi. Grandma skillfully wrapped it up, only to see her open the bow left and right, and a jiaozi was deformed with a clip and a press. Of course, I don't show weakness. I put a lot of stuffing on the skin, then slowly close the epithelium and pinch it. After a while, the chubby creature stood up and turned around. I thought about it and saw that I had changed seventy-two times. I made rose dumplings, steamed stuffed bun dumplings and finally a turtle dumpling, which made my grandmother laugh!
Finally started firing jiaozi. We pour the oil into the pot, heat the oil and put it into the jiaozi, which is "Zizi". Little Jiaozi sang a happy song in the pot. After frying for a while, Jiaozi's white skirt turned into a golden one, which was beautiful! Sprinkle black sesame seeds on the pot. This brightly colored fried dumpling makes my mouth water. Take a bite, crispy outside and tender inside, delicious on earth, delicious!
This is a delicious fried dumpling on the tip of my tongue.
Food ingredient 7 on the tip of the tongue is in the kitchen, and a familiar smell comes to the nose. When I smell it, my mouth is full of saliva unconsciously, because I know there will be something delicious for me to taste soon.
Following the taste, grandma is skillfully making leek jiaozi! She chopped the leek first, chopped the meat into minced meat, then beat two eggs, mixed them together, added some salt, monosodium glutamate and oil, and then stirred them clockwise. In this way, a pot of delicious dumpling stuffing is ready.
After grandma wrapped the stuffing, she began to wrap jiaozi. She first picked up a dumpling skin and put it in her palm, put some stuffing in the middle and painted water on the edge of the dumpling skin. Once closed, a jiaozi is completed. Look at this jiaozi. I can see that it's thin. If you eat it in one bite, it must be full of juice, fragrant and memorable! Look at these jiaozi, suddenly have a desire to eat raw.
After a while, a plate of jiaozi was wrapped, and they were neatly arranged in a square like soldiers ready to go, ready to meet today's task: diving. After the jump, you can go to the "Five Zang Temple" to have a rest. I saw them jump neatly into the water one by one. "plop plop." They lined up neatly in the water one after another. After a while, they floated up one by one, resting with their plates, and preparing to report to the "Wuzang Temple". Who is not moved by such delicious food? I immediately invited twenty soldiers to report to the Wuzang Temple.
Anyway, this is my family's food. Come and have a try!
165438+1On the morning of Monday, October 23rd, our class held a "delicious food on the tip of the tongue-jiaozi".
First of all, mother Chen gave us PPT. I know: jiaozi is also called jiaozi bait. Generally, if you eat it during the Spring Festival, the stuffing is leek and meat, and the homonym of meat stuffing is "wealth". Whoever cuts loudly has the best harvest this year.
After class, the students can't wait to start packing jiaozi. I started doing it, too. I first took a piece of skin, spread it out in my palm, put a lot of meat in it, coated the outer ring with water, and squeezed it all into a ball in the middle. Grab the corners on both sides and aim at the center of the ball, thus completing a hat cross.
However, it is not good to make only one style, but we have many styles. Some make a small steamed bun and put it in water to make a jiaozi. Some people made a bag, and I don't know what's in it. Someone made a pillow, jiaozi. Does he want to sleep? Our jiaozi is endless in variety.
We put jiaozi in the pot, and we are full of expectations. After jiaozi made it, I tasted it. It was really delicious, much better than cooking at home.
I have gained a lot from this bag of jiaozi.
I have eaten a lot of delicious food on the tip of my tongue. But the most unforgettable thing is the seemingly ordinary braised lion head.
There are many ways to do it. Let me talk about home cooking! First, chop the prepared meat into a bowl, then add a proper amount of flour, add some golden corn kernels and light green shallots, mix them with chopsticks, put them in the palm of your hand, knead them into a ball, and the lion's head will be shaped. Then, pour the oil into the pan, gently put the lion's head into the oil pan, and with a bang, the lion's head turned upside down in the oil. Add soy sauce and salt, and the fragrance will float out of the kitchen, and the fragrance will float ten miles. ...
Grandpa brought the food to the table and began to eat! Looking around, the dining table is colorful and varied, but the most conspicuous one is the braised lion head. Pick up one and smell it. Ah, it smells good! It's wonderful that the umami flavor of meat collides with the fragrance of corn. Take a bite, and the delicious soup lingers in my mouth, with a strong meat flavor. It's delicious!
The smell of braised lion head is really hard to forget!
The food composition on the tip of the tongue 10 There is a dish that I must order every time I go to a restaurant. Guess what it is-sweet and sour tenderloin.
Why do you say sweet and sour pork tenderloin is a must every time I go to a restaurant? It started when I first ate sweet and sour tenderloin when I was a child.
When I was a child, I liked to eat "red" food best. When I was one year old, I was particularly excited when I first ate sweet and sour tenderloin. After a while, I ate a big plate.
What made me like it the first time? From the first standard of food: color, the color of sweet and sour fillet is the best. Red, people have a good impression at first sight, and their appetite is greatly increased; Article 2: Sweet and sour pork tenderloin can be said to be "thyme", which can be smelled by people with bad noses; Article 3: Taste, sweet and sour tenderloin tastes good too. Crispy outside and sweet inside, and a little sour. After eating, the aftertaste is endless.
Forget it, it's time for me to show my talents. First, I cut the pork into long strips, add a little salt and marinate it with a spoonful of cooking wine. Finally, wrap a layer of starch, put oil in the pot, heat it to 50%, add meat strips, fry until crisp, pour tomato sauce on it, and roll until every piece of meat is dyed red.
Finally, my "sweet and sour tenderloin" was made by my mother and tasted by my mother. As a result, she retched, and I soon tasted it. It was delicious, and my mother suddenly smiled. It turned out that he was teasing me.
It is delicious on the tip of my tongue. I will cook more delicious food in the future. For this, I will study hard.
Composition of Cuisine on the Tip of the Tongue 1 1 Speaking of Puyang's special cuisines, there are countless: Fanxian Big Steamed Buns, cold rice noodles from a machine factory, steamed buns from Laochengzhuang, Qingfeng trotters and so on. However, I still like the cold rice noodles of the first machine factory best. Although I haven't really eaten at the airport. Fortunately, there is a Liangpi Alliance Store of a machine factory in front of my community. Every summer, there is a long queue outside the store. Auntie packed several bowls in advance, which is enough when there are many people, saving time and effort. At noon, my aunt is very busy. I saw a quick one from the remaining pots.
Skillfully put it on the chopping block and chop it easily with a sharp knife. She picked up a small basin, a pair of chopsticks, and put in seasonings such as shredded cucumber, gluten, broken flowers and sesame sauce. Then shake it up and down, left and right. I watched my mouth open involuntarily, and my saliva could not help flowing out. Aunt picked it up and dipped it in sesame sauce, poured the dishes in the basin on the cold rice noodles and wrapped it. Strange? The thin cold rice noodles are not broken! You are really a master. Practice makes perfect! I quickly paid the money and couldn't wait to gobble it up. This cold noodle is really chewy and chewy. I ate it three times, five times and twice.
The smell of cold rice noodles is still stirring in my mouth. I still want to eat one, but I have no money, so I have to drool and stare blankly. I still have delicious cold rice noodles in my mouth and mind. I like the cold rice noodles of Puyang No.1 Machinery Factory.
Food composition on the tip of the tongue 12 salty Du Xian is a bowl of soup. It is not as attractive as braised pork, nor as sweet and delicious as sweet glutinous rice balls that everyone loves. It's just a bowl of ordinary soup, but it has many beautiful memories of Shanghainese.
One day, when I came home from school, I opened the door and saw my grandfather cooking my favorite soup-pickled diced meat.
I saw grandpa peel and wash fresh bamboo shoots and put them in a small bowl for later use. Then he sliced bacon and fresh meat and put them in the same bowl. After that, he poured the water into the pot and simmered it with the ingredients on medium heat. At this time, I vaguely smelled a fragrance. I walked into the kitchen and opened the lid, and a fragrance came to my nose instantly. Grandpa said to me, "wait another 30 minutes, and I'll be out of the pot."
Thirty minutes passed in the blink of an eye, and hot pickled fresh food was served on the table. Originally yellowish bamboo shoots turned golden yellow, and reddish meat turned pink. I took a mouthful of soup with a spoon and drank it. I lingered in my mouth and swallowed it. It tastes great!
The food composition on the tip of the tongue 13 Time flies, the leaves are green and yellow, many things and memories fade in the years, and only the fragrance at home lasts for a long time and is more and more deeply imprinted in my heart.
Xi 'an, the ancient capital of the 13th Dynasty, has many food cultures. Actually, I like mutton bread in soup best.
One winter night twelve years ago, I was still living in the country. When I look at the smoke rising from every household and the rumble in my stomach, I know that these are telling me that it is time to go home for dinner. As soon as I got to my door, I smelled a strong smell of mutton, mixed with a little unique fresh flavor of mutton and pepper. The smell tempted me to go straight to the kitchen as soon as I entered the room. My grandmother affectionately called my name and told me to eat mutton bread in soup tonight.
At that time, I was still young, so I couldn't remember the production process clearly and I couldn't see the production method clearly. After about 30 minutes, the mutton was soaked in the steamed stuffed bun, and the aroma came to my face. The institute was reddish in the morning and tasted the crispy meat of steamed buns, but what I tasted more was the deep love my grandmother gave me. This taste will always be imprinted in my brain and taste, and it is also an indispensable part of my memory.
Now, I am walking on the street in the center of Xi, looking at the high-rise buildings and large comprehensive shopping malls that have replaced bungalows, as well as the western restaurants on the street, which makes me think deeply. This is the starting point of the ancient Silk Road and an indispensable part of Chinese culture. Looking back on those memories in my mind, I don't know how these traditions should be passed down and carried forward.
Food composition on the tip of the tongue 14 Every time I pass by the supermarket and see those beautifully packaged snacks, my eyes will light up and my steps will slow down involuntarily. At this time, I will pull my parents and let them take me in to buy some delicious snacks.
I like many snacks, such as popcorn, lollipops, potato chips, chocolate, exotic beans and so on. But when it comes to my favorite food, it is "Ah! Potatoes ",and I like tomato flavor best. Its ingredients are: potato flour, vegetable oil, starch, tomato sauce, yeast extract, protein seasoning liquid and so on.
Potato chips have two shapes, one is square and the other is pentagram. There are several flavors of potato chips, including beef, honey, chicken and tomato ... among which tomato is my favorite.
The color of potato chips is also very beautiful. It is golden yellow, like a doll's hair.
I can finally taste it. I picked one up and put it in my mouth. There was a click and the potato chips were crushed by me. Wow! How crisp! It's simply delicious! I picked up another one and ate it. In this way, in a short time, I ate the whole bag of potato chips.
This is my favorite "Ah! Potato ",do you like it?
The food on the tip of the tongue 15 Tonight, my mother finally agreed to cook my dream coke chicken wings!
I saw my mother put all the chicken wings in a plastic box and marinated them with garlic, ginger, onion, salt and cooking wine. About an hour later, my mother came to the kitchen again, made a big fire, poured cooking oil into the pot and put chicken wings into the pot one by one. Suddenly, a "sting" sounded. Mother put the ingredients of pickled chicken wings into the pot in turn and began to stir fry. Until the chicken wings are fried golden on both sides, take out our focus-coke! Mother poured a third of the coke in the bottle into the pot, continued to stir-fry, then simmered for 5- 10 minutes, finally opened the fire to collect the juice, and then put it on the plate, and it was done.
The attractive color and smell make anyone want to take a bite. When I put chicken wings in my mouth, the sweetness and salty taste collide in my mouth. Don't be too delicious! It is delicious on earth! After a while, I ate a whole plate of coke chicken wings.
My favorite food is chicken wings with coke. What about you?