However, a healthy body also needs a daily supply of food and nutrition. I'd like to introduce a special dish I often eat-Jade Sliced Vegetable.
This dish is light but not lacking, oily but not greasy, and people in summer have a bad appetite. This dish can relieve summer heat and supplement nutrition. First, choose a watermelon weighing five kilograms, dig out the pulp inside, then remove a thin layer of hard skin from the watermelon skin, only take the watermelon skin, rinse it, and make it into strips three centimeters long and one centimeter wide.
Look, is this green transparent melon piece a little emerald? Ha, this piece of meat is a jade piece! Then cut the pork into thin slices, finally cut the ginger into Jiang Mo, and slice the onion. Wash the pan, put it on the stove, and then pour a tablespoon of oil.
After heating, add the prepared pepper and fennel, stir-fry for a while, then put the chopped ginger onion in the middle and stir-fry until it is oily yellow. Then put the meat slices into the oil, and the meat slices gradually change from bright red to milky white.
At this time, the meat is already nine ripe. At this critical time, put the watermelon peel into the oil, add a small amount of water, cover the lid, wait for five minutes, put out the fire, then open the lid, add a small amount of monosodium glutamate, stir it back and forth for a few times to fully dissolve the monosodium glutamate, and then put it into the plate. Every time my father proudly put his original jade piece on the table, the fragrance overflowed the whole restaurant.
In the white soup plate, there are green and clear melon strips hidden from time to time, like small emeralds. Milky white meat pieces fluctuate from time to time, just like thin pieces of jade.
Often can't wait to take out chopsticks to taste. Watermelon strips are fresh and tender, and the meat slices are smooth and fragrant. It is really delicious. Dad said to me, "Watermelon peel, also called' Qingyi' in Chinese medicine, has the functions of clearing gallbladder, disinfection, diuresis and relieving summer heat, and the sliced meat also provides a certain protein, so this dish has both medicinal and nutritional value, and is a good dish in summer.
Moreover, this dish uses watermelon skin that people usually treat as garbage as the main ingredient, which is both economical and delicious. Isn't it the best of both worlds? "I nodded. Watermelon skin can also be made into many dishes.
If you want to know how to do it, please come to my house and don't forget to carry a big watermelon in your hand.
2. Write a diary of home cooking 200 words Home cooking Every time I see my mother bring delicious food to the table, my saliva stays, and I want to experience the feeling of cooking.
One day there was no one at home, playing computer at home alone. At noon, my stomach cried unwillingly and I went downstairs to cook.
The first meal I cooked in my life was scrambled eggs with tomatoes. First, take the tomatoes out of the cupboard, wash them and cut them one by one.
I cut patiently, accidentally cut my hand, and the blood flowed out. I washed my hands with water. Keep cutting, cut the tomatoes and put them in a bowl.
I took out three eggs from the refrigerator and stirred them evenly. Then pour the oil into the pot. When the oil is hot, pour the eggs into the pan and fry them. Then pour in tomatoes, add some seasoning, add a little water and start to cook on low heat. After about 10 minutes, take them out of the pot.
After a while, my mother came back and I let her have a taste. My mother praised me and said, "Want Want has grown up, and cooking is so delicious." My heart is full of sweetness.
I have experienced many firsts. The first time I rode a bike to play games ... only the first time I cooked was fresh in my memory.
3. Writing a cookbook The classic cookbook is a book called "Yi Yan Cai", which is about all kinds of cold dishes, vegetarian dishes, hot dishes, all kinds of good soups, all kinds of staple foods, jiaozi and New Year dishes. ............................................................................................................
The book Yi Yan Cai has written many delicious dishes. The introduction of each dish includes the name, ingredients, seasonings, practices, nutrition tips, easy skills, step-by-step explanation of pictures, reference pictures of dishes, classification, inference and so on. It writes about the nutrition, therapeutic value and cooking tips of this dish, and also tells you different ways to make the same material, so that you will be fascinated when you taste it.
Let me give you an example casually, such as "sweet and sour pork pineapple", which records in detail how many grams of materials are needed, and also writes down seasoning, salt, vinegar and so on. Write down the production process in more detail, even how big the meat should be cut and how big the pineapple should be cut. With this book, cooking is very convenient, and there is a catalogue. Mothers don't have to think hard about what to cook. With "Easy Banquet", it's like having a gold medal chef to guide you and make your food delicious.
This book also has a great function: the banquet is a test of a housewife's cooking skills. Gather friends and relatives in your own home and eat your own cooking. What if there is no good food and soup? Easy banquet cooking can help you get it easily and make you a 100% banquet master.
Delicious home cooking composition 600 The first home cooking I learned to cook-scrambled eggs with tomatoes.
Today, when my mother was cooking, I asked my mother to teach me how to cook a dish, and my mother agreed. I put on my apron, washed my hands and officially took up my post. Under the guidance of my mother, I first washed two tomatoes, put them on the chopping board and cut them into small pieces, then chopped the peeled garlic, took four raw eggs, broke the eggshells on the side of the bowl, poured the egg liquid into the bowl, added some salt and stirred the egg liquid evenly. Mother said, "Ready, you can start cooking." Mother asked me to put the wok on the gas stove, light the fire, pour some oil into the wok, and when the oil smokes slightly, pour the beaten egg liquid into the wok and turn it gently. There is a strong smell of scrambled eggs in the room, and the eggs are scrambled and shoveled on the plate. Pour some oil into the pot, turn off the heat, add chopped garlic and stir-fry. After stir-frying, turn up the heat, pour the cut tomatoes into the pot, add some salt and continue to stir-fry. After about five or six minutes, tomatoes stir-fry a lot of red soup. Mother said, "Pour the fried eggs in, and the pan will be ready soon." I am busy pouring the super good eggs on the plate into the pot and stirring them together. When I pick up the plate, I will take it out. My mother stopped me, put a spoonful of yellow powder in it, then stirred it evenly with a shovel and said, "Turn off the fire, it's okay!" " ""Mom, what did you just add? " I asked curiously, and my mother smiled and said, "Chicken essence, for refreshing. "I carefully shoveled this delicious tomato scrambled egg into the plate and served it on the table. Dad picked up chopsticks and tasted them. She giggled and said, "This is the best dish I have ever eaten in my life! " "
My favorite food (home cooking) composition 550 is due tomorrow. Please help me. The most famous food on the river is Yao's eighteen wines. Sitting on the diaojiao building by the river, eating the eighteenth brew of Yao family has a unique flavor. Tofu brewed by Yao Jia 18th is the best. The meat stuffing is delicious, and the tofu is especially tender. It melts in the mouth and is very delicious. And fermented bean curd, delicious and appetizing. If there is Yao's bacon on the table, so much the better. The smell of bacon can be smelled from a distance. After eating, it is really memorable.
Jianghua has not only delicious food, but also beautiful scenery and places of interest.
There are many bamboos in Jianghua Bamboo Garden Village, and there is a scenic spot "Yanghuayan". Yanghuayan has many stalactites of different lengths, and there are many poems carved by the ancients on the wall of the spring ingot of Shifu taste and Handifu shop. The sculptures of those celebrities are so beautiful. In Yanghua Rock, the water is particularly clear, and outside the big hole, there is a tinkling and tinkling dripping sound from a distance. Rows of ancient trees surround Yanghuayan, which are simple and beautiful, adding a bit of elegance to Yanghuayan.
People in Jianghua are also very hospitable. Guests from afar came to play, and people sang folk songs and danced long beans, which was very festive. Sometimes bonfire parties are held to express happiness!
6. I write a composition of 200 words a day as follows: When it comes to eating, everyone must have a lot of experience. Everyone has his own preferences, but how can we form the habit of eating scientifically? Children must love cold drinks! Eating too many cold drinks can lead to headache and abdominal pain.
I remember one time: it was summer and it was very hot. When I came home from school, I had a cold drink. Wow! It's so cold that it won't burn after eating it. When grandma wasn't looking, I secretly drank two more cups, which was so comfortable.
But at night, I suddenly had a stomachache. Father looked at it and said, "I must have drunk too many cold drinks!" " "Go to the hospital to hang up the salt water, and the stomach won't hurt. I thought to myself, I will never drink cold drinks again. Dad says boiled water is the best drink.
Eating too much chocolate can also cause abdominal pain. I remember another time: grandma bought some chocolate, because I like chocolate very much, so I was very happy.
I can't wait to say to my grandmother, "Grandma, can you give me some chocolate?" Grandma said, "Don't eat too much." I took out my chocolate. As soon as I smelled chocolate, I couldn't control my mouth and ate a lot of chocolate at once.
After a while, I felt a terrible stomachache, so I couldn't help having diarrhea. Grandma said, "you greedy bastard, I told you not to eat too much." It's strange to eat too much without diarrhea! " "I dare not eat more chocolate in the future.
In addition to eating less drinks and chocolates, basically all foods should not be eaten desperately because they love to eat. Son, gluttony is a bad eating habit, so we must correct it quickly.
7. Unforgettable home cooking story composition At home, my parents usually cook, but I have never "cooked" myself. Let's practice today.
Because I like spicy tofu, I'll try this dish first. After school in the afternoon, my mother and I went to Jinggang supermarket to buy enough "materials" for cooking-tofu, bean paste, minced meat, spicy powder, cooking wine and starch, and so on.
Because it was the first time to cook, I asked my mother to tutor me. My mother taught me to do the preparatory work: first cut the onion and Jiang Mo, then cut the tofu into small pieces, and then marinate the minced meat with a little salt. It's easier said than done. Green onions are no good, they are a bit slippery to cut. I had a hard time getting ready.
Then, my mother told me the steps of cooking. According to my mother's explanation, I began to "work". I first put the cleaned wok on the gas stove, then turned on the fire and looked at the blue flame. I'm still a little nervous! At this time, I saw that the little water left in the pot slowly evaporated when I was washing the pot, indicating that the pot was already hot.
So, I put two spoonfuls of Jinlong fish oil in the pot. Because the water on the frying spoon is not wiped clean, the oil makes a "beep" sound when it is hot. It's really lively! Some oil stars spilled out and accidentally spilled on my hand. It hurts! It seems that oil is not to be taunted. The oil in the pot began to emit black smoke. My mother told me that the oil is hot. I quickly poured minced meat into the pot, only to hear a "blare-". I turned the minced meat evenly with a spoon and saw that the minced meat was a little discolored. I put the bean paste, onion, Jiang Mo and spicy powder into the pot and stirred them a few times, then I smelled a strong smell. Mom says it's time to add water. I added half a bowl of boiling water to the pot and turned it evenly. Then I added a few drops of soy sauce, minced garlic, salt and cooking wine and covered it. After a few minutes, the pot made a "glug" sound, as if reminding me that it was time to put tofu. I quickly put the tofu into the pot, and after the pot boiled, I stewed it for a while.
At this time, I was a little anxious. I lift the lid from time to time to see if the tofu is cooked thoroughly. My mother says don't worry about cooking, or the cooked rice will be tasteless. After a long time, the tofu will be cooked. I poured water starch into the pot and turned it over a few times. Finally, put some chicken essence to turn off the fire, and my "work" is finished.
Cooking is really troublesome. My arm hurts from fatigue. It seems that mom and dad cook very hard every day. When the "spicy tofu" came out of the pot, I smelled a tangy smell, which made people drool.
Do you want to eat? Come to our classroom tomorrow, and I'll treat you to a taste. Please give me more advice.
8. Composition of home-cooked dishes Introduce the practice of home-cooked tofu.
Recipe ingredients:
600 grams of tofu, 25 grams of water-soaked mushrooms and clean bamboo shoots, 200 grams of soybean soup, 750 grams of oil, green garlic, ginger juice, spicy oil, soy sauce, cooking wine, monosodium glutamate, sugar, water starch, bean paste and pickled peppers.
Production process:
1. Cut a piece of tofu into 0.6 cm thick slices, slice mushrooms, wash bamboo shoots, slice pickled peppers and slice green garlic;
2. Sit in a spoon on a big fire, inject oil, heat it to 70%, fry the tofu until it becomes soft and floats on the oil surface, and then take out and drain the oil until it is golden yellow;
3. Leave the bottom oil in the original spoon, stir-fry the mushroom bamboo shoots, add bean paste, soy sauce, sugar, cooking wine, ginger juice, soybean soup and tofu, cover after boiling, simmer for 5 minutes on low fire, collect the thick soup on high fire, add green garlic slices, monosodium glutamate and water starch, and pour in spicy oil.
The practice of home-cooked tofu II
Recipe ingredients:
Tofu brain 1 box, lean pork 100g, red pepper and green pepper 1, 2 spoons of Pixian watercress, soy sauce and cooking wine, 0/spoon of sugar, raw flour, a little ginger, garlic and salt.
Production process:
1. Cut tofu into pieces with a thickness of about half a centimeter and a width of about 4 centimeters, marinate pork lean slices with soy sauce and raw flour, cut green peppers into sections, remove seeds and tendons, and cut into diamonds;
2. Pour a little oil into the pot and fry the tofu until both sides are yellow;
3. Heat the wok and pour the oil. When the oil is heated to 50%, saute chopped Pixian watercress, ginger slices and minced garlic;
4. Stir-fry the sliced meat and add soy sauce and cooking wine;
5. Stir the fried tofu together;
6. Stir-fry the green pepper and red pepper together, and finally add some salt and sugar to taste.
The practice of homemade tofu 3
Recipe ingredients:
4 pieces of north tofu, fat and lean pork 150g, pork 150g, bean paste 50g, green garlic 100g, soy sauce 50g, cooking wine 25g, monosodium glutamate 5g, starch 25g, soup 150g.
Production process:
1. Cut tofu into pieces 1 inch and a half square, 1 half thick, and cut green garlic into sections;
2. Heat the pan, put oil in it, fry the tofu until both sides are brown, take it out, fry the meat slices until cooked, fry the bean paste until crisp, add soy sauce, soup, cooking wine and tofu, add monosodium glutamate and water starch to thicken, and add green garlic.
The practice of home-cooked tofu 4
Recipe ingredients:
One piece of tofu, half a cucumber, one carrot, shrimp 12g or so, half an onion, a little starch, water, soy sauce, soybean oil, sesame oil, sugar and salt.
Production process:
1. Cut the tofu into pieces, the thickness is self-determined, the cucumber and carrot are also cut into corresponding rhombic pieces, and the onion is cut into small pieces;
2. Wrap the tofu with a little starch, fry it in the oil pan until golden brown, and then use the remaining fried shrimps.
3. Add a little oil to the pot. When the oil is hot, add chopped green onion and carrot slices and stir fry;
4. Finally, add tofu, add a little soy sauce, salt, sugar and wet starch, add cucumber and shrimp, continue to stir fry, and finally pour sesame oil, and serve.
The practice of homemade tofu 5
Recipe ingredients:
500g of bean curd, egg 1 piece, onion ginger 1 0g, Shaoxing wine1spoon, 50g of lard, and proper amount of salt, starch, chicken powder, sesame oil and coriander.
Production process:
1. Cut the tofu into pieces with a thickness of 3x2 cm, and take it out in a boiling water pot;
2. Add a little salt and starch to the egg, and then break it up. Put oil in the pot to burn the eggs into egg skins, and then cut the egg skins into diamond-shaped pieces;
3. Heat the pot, add lard to heat it, add half a glass of water, add tofu, chicken skin, onion ginger, salt, chicken powder, Shaoxing wine and coriander to boil, and pour in sesame oil.
The practice of homemade tofu 6
Recipe ingredients:
200g of south tofu, 0/0g of water-borne auricularia auricula/kloc-0, 5g of winter bamboo shoots/kloc-0, 35g of pork slices, 75g of vegetable oil, 20g of hot sauce, monosodium glutamate 1 g, salt 1 g, soy sauce12ml, and cooking wine.
Production process:
1. Cut the south tofu into domino pieces, fry in 80% hot oil until golden brown, and take it out;
2. Pork slices are sized with salt, monosodium glutamate, cooking wine, pepper, egg white and starch;
3. Heat the pan and add oil. The oil is hot. Stir-fry the sliced meat. Add Chili sauce, onion slices, ginger slices, garlic slices and winter bamboo shoots, stir-fry until fragrant, then add soup, cooking wine, soy sauce, monosodium glutamate, fungus and sugar, add tofu, cook for a while, and thicken with water starch.
The characteristics of this dish:
Homemade tofu can make delicious dishes mainly with Pixian watercress, salt and soy sauce. Its cooking method and taste are summarized from the cooking of Sichuan folk home cooking. Home-made tofu is golden red in color, soft, waxy and fragrant, spicy and salty, and has a strong local flavor.