Everyone must have been exposed to writing in study, work and life. Writing can exercise our habit of being alone, calm our minds and think about our future direction. Do you know how to write a good composition? The following are five 600-word food compositions carefully arranged by me for reference only. Let's have a look.

The food we eat, the car runs on the wide road. We are not disappointed by God's non-cooperation. On the way, everyone was talking and laughing. When they were tired of talking, they turned to look out of the window. Ah! The rain is as fine as silk thread, as light as flour, and as glittering and translucent seeds sown by fairies. These small raindrops are flying in the air, chasing the ripples of rain and splashing like silver beads.

One hour, two hours finally arrived in Yang Sha, Beilun. Ah! I can finally enjoy my dream barbecue food.

The sea is not as blue as we think, but it is also the sea after all. We found a seat by the sea. This is a small stove made of stone, but a table of ten people is too crowded! When the rice cake came up, I had to endure the warmth of the crowd and took two pieces of rice cake (because everyone only had two pieces). Some people have barbecued before, which is more experienced, but this is my first time, so I barbecue like them. Put some oil on it first, then bake it on the fire, bake it a little, coat the food with pepper with a brush, and then bake it on it until it is cooked. I was afraid of burning the food, so I kept turning it over and finally turned the white rice cake into black. Insiders say: You don't have to turn it over often, just grasp the time. This time, I realized that barbecue is not a simple matter. But I never gave up, carried forward the spirit of fighting and continued baking; The second time I had experience, I put the rice cake on it and left it alone. When the color is a little yellow and black, it is steaming and fragrant. I can turn it over again. In this way, I became familiar with barbecue in the smell of rice cakes.

Although the rice cake I baked was not very delicious, it was made by myself after all, and it can still be described as wolfing down. Next, we roast beef skewers, sweet steamed buns, sausages and fish in the same way, but the fish smells fishy and is not very popular. Maybe the method is wrong, so that delicious fish can't eat! All the other food was swept away by everyone as quickly as possible.

Time flies. Unforgettable time always passes so quickly. We got on the return bus, and everyone bid farewell to the sea and our barbecue place. Although we had many activities on the road, what impressed me most was the barbecue by the sea. Maybe it's because we made it ourselves without any help from our parents!

I like to eat a lot of food, including bread, Huimian Noodles, steak ... but my favorite food belongs to Puyang's characteristic-cold rice noodles. Cold noodle wrapping, seasoning, dry mixing and frying are famous both inside and outside the province. In the past, whenever my thirst for bean jelly broke out, I would go to the old bean jelly shop across the street to eat a bowl of bean jelly.

As soon as I entered the store, there was a long queue ... After about seven or eight minutes, I came to the counter and shouted to the boss, "Boss, come and make the bowl!" " ""good! "I saw the boss conveniently grabbed a milk pot, skillfully cut the whole cold rice noodles into strips with a knife, just like strips of jade, put them in a bowl, and then quickly add gluten, shredded cucumber, coriander, soy sauce, vinegar, salt, sesame oil, peanuts, a few teaspoons of ginger and garlic juice and Chili oil, and pour them into the plate, and a bowl of cold rice noodles with good color and fragrance is ready. Look! Crystal clear skin, green shredded cucumber, thick gluten, the smell of coriander, plus bright red Chili oil, put it in front of your nose like a smell feast, which really makes my mouth water! I didn't care about the image of a lady, so I couldn't wait to pick up chopsticks and eat it. Cold rice noodles are soft and slippery, and they taste hard and cold. Zanthoxylum bungeanum seeds, like elves, keep jumping and rotating on the tip of the tongue. The aroma of coriander overflowed the whole mouth, and the gluten was strong and soft, which made me feel like I was on a trampoline. Cucumber is crispy, and a bite is "Rhoda" and "Rhoda". Peanut beans are very fragrant, and that fragrance stays in your mouth for a long time and is unforgettable. Another bite of soup, sour and spicy, really delicious and memorable, making people want to eat a second bite.

Now is an extraordinary period to prevent and treat new pneumonia, so the cold noodle shop is closed, but today my mother spent a lot of money to buy five bowls of cold noodles (a bowl of 8 yuan), which greatly satisfied my desire to eat delicious food. Do you like cold rice noodles as much as I do?

We have a lot of delicious food in Liyang, such as white celery and fish head in Tianmu Lake, and the favorite is black rice, which is called "black pearl".

Legend has it that a farmer was caught in prison in violation of the law. His wife fried rice with oil and salt and gave it to her husband. But when the prison guards saw the shiny and delicious rice, they ate most of it, leaving only a little for the farmers to eat. The wife saw that her husband was skinny and tearful, but there was nothing she could do. In the evening, she thought of a plan. She put "black rice leaves" in a pot to fry black juice, and cooked a small pot of rice with it, which was very fragrant. When the jailer saw it, he thought it was rotten rice and gave it all to the farmers. After his wife died, he cooked black rice on the eighth day of April, the anniversary of his wife's death. This custom has been passed down to this day.

Black rice has many functions. Regular consumption can relieve phlegm and cough, lower blood pressure and blood lipid, and enhance resistance.

Our family also eats black rice every April. Every year at the beginning of April in the lunar calendar, black rice leaves are on the market, and grandma always buys them early in the morning. Watching grandma put black rice leaves in a stone mortar and pound them into mud with a wooden stick is a laborious job and very tiring. But the longer she mashed them, the stronger the fragrance became. When she smelled the fragrance, people suddenly refreshed. She added some water, pounded them into thick black rice leaf juice, and then filtered the fallen leaf residue, and a pot of delicious black rice juice came out. Soak the glutinous rice in it all night and take it out tomorrow morning. The original white glutinous rice has been black and shiny. You can smell a faint fragrance when you wash rice.

At noon, the black rice is cooked. As soon as the rice cooker was turned on, the thick fragrance came to my face, and the whole house was immersed in this special fragrance. Fill a bowl of black rice, sprinkle with appropriate amount of sugar, stir well, and a bowl of delicious black rice will appear.

Before eating, I always take a deep breath in the bowl, and the smell is refreshing. When I stir a chopstick of black rice soaked in white sugar, it looks shiny and attractive. Eating in the mouth is soft and sweet, and my eyes are narrowed. A small body like me can kill two bowls without cooking or smelling.

Ask me what's delicious on the tip of my tongue. That shiny, fragrant and delicious black rice must be my answer.

I got up at six this morning. As soon as I opened the door of the room, I smelled sesame. It turns out that my mother is making my favorite sesame sauce.

I walked over and saw my mother frying sesame seeds. Sesame is jumping around in the pot, so lively.

When sesame seeds stir-fry and smell fragrant, mother shovels them up. Then my mother fried the rice into golden brown and soaked sesame and rice in clear water.

After lunch, my mother put sesame and rice into the mouth of the dish on the mini stone mill and pushed it with the handle on the dish. I saw something black dripping from the exit of the lower stone plate.

After grinding, mother poured sesame paste into the pot, turned on a big fire and stirred it with a spatula. After a few minutes, sesame paste kept bubbling in the pot. Bubble eyes grow from small to large, from less to more. Mother put in two tablespoons of sugar and kept stirring.

After more than ten minutes, the bubbles began to rumble, and my mother poured the black sesame paste in.

At this time, my nine-month-old brother smelled the fragrance and climbed from the dining room to the kitchen several times, and his saliva flowed out. My brother lifted his head and looked straight at sesame paste. He cried. I gave my brother half a bowl of sesame paste, and he ate it in a few minutes.

I served a bowl of sesame paste. Sesame paste has a delicate taste, full of sweet sesame fragrance, and it feels warm when swallowed.

After eating sesame paste, we listened to mom's story about sesame paste. It is said that Empress Dowager Cixi pays great attention to health care. One day, she lost her appetite and ordered the chef to get something fresh. Tian, a master of medicinal diet, made slimming beauty porridge with sesame seeds, soybeans and rice, which won the favor of Empress Dowager Cixi. Therefore, Tian was promoted to head chef.

Mom paused and said, "One day, mom was dizzy and grandma cooked sesame paste for her. After her mother ate the hot and fragrant sesame sauce, she no longer felt dizzy and was much more energetic. Since then, grandma has often cooked sesame paste, and everyone likes it. "

So sesame sauce has become my favorite.

Speaking of sweet and sour pork ribs, I think of the first time I ate sweet and sour pork ribs in a restaurant: it was my birthday, and my good friend Bingbing celebrated with me. Mom took us to the "Origin Kitchen". As soon as the waitress brought this dish to the table, the two of us grabbed it. We ate and said, "One more plate, one more plate!" "Ha ha ... two gluttons!

Seeing that I love sweet and sour pork ribs so much, my mother decided to learn to cook them. She looked up the information on the computer and then tried it as above. I didn't expect her mother's cooking to be more delicious than that in the restaurant! From then on, this delicious dish is my family's "home cooking" Look, my mother is great!

My mother often cooks my favorite sweet and sour pork ribs. After a long time, I can recite the secret of making ribs, which is "one wine, two vinegar, three sugar, four sauce and five water" Do you want to know exactly how this dish is cooked? Just today, my mother bought ribs again. You can do it with me.

The steps are as follows:

One: Wash the bought spareribs (preferably small spareribs) with clear water and put them on a plate. Adjust the seasonings prepared in advance into juice according to the ratio of "one wine, two vinegar, three sugars, four sauces and five waters" and put them aside. One serving of cooking wine, two serving of white vinegar, three serving of white sugar, four serving of soy sauce (light soy sauce and deep soy sauce) and five serving of cold water. How much juice to mix depends on the number of ribs.

Second: add a little water to a small pot. After the water boils, blanch the ribs in a pot, and then take them out to cool. Three: put a lot of oil in the wok. When the oil is hot, stir-fry the ribs in a wok. The oil temperature should not be too high and the frying time should not be too long. After a long time, ribs taste bad. After frying, take it out and put it on a plate. Four: Leave a little base oil in the wok, add the fried ribs and stir fry a few times, pour the prepared juice into the wok, and simmer with low fire until the juice is thick.

When a plate of sweet and sour pork ribs is placed in front of you, your saliva will definitely flow out. You make such a plate of sweet and sour pork ribs according to my method. Be sure to let me taste your cooking.