My hometown is Puyang, and there are many delicious foods. There are steamed bread, beef with Chili mushroom sauce in the old city ... but these are not the most delicious, and the non-fried rice cakes with good color and flavor belong to them.
If you want to say that it is delicious, you must first say it from the outside. The fried rice cake slices are placed on the plate, golden and shiny, constantly making noise and shining, with a big belly bulging on the cut surface and sending out the hot air, which makes people feast their eyes and can't wait to eat.
Come closer and smell it. Ah! A sweet smell penetrated into the nostrils, refreshing. Smell it carefully again, and the fragrance of yellow rice gradually enters the nostrils; This deepened the idea of tasting fried rice cakes and made the taste buds more greedy.
Take a bite of fried rice cake, huh? With a cry, I bit the golden crispy skin of the fried rice cake and the delicious glutinous rice cake, which was crisp outside and tender inside, so sweet. With a gentle pull, the flexible body of the rice cake is elongated, sticky and soft. The fried rice cake is yellow in color. Although the rice cake is not so fine and delicious, it has a special taste of rice flour. Swallow a bite, as if you are in a fairyland, and your insides are soaked in this rice cake fragrance; Swallow a bite, but also want to eat another bite, in this way, a plate of rice cakes unconsciously under the belly.
Rice cakes have yellow and white colors, which symbolize gold and silver respectively. The rice cake is also called "rice cake", which is homophonic with "getting taller every year", meaning that people's work and life are getting better every year. Therefore, there is a previous poem called rice cake: "The meaning of rice cake is a little deeper, as white as silver as gold."
The fried rice cakes in my hometown are delicious. Come and try.
Speaking of Hubei, lotus root is definitely one of the richest products. In my impression, there are two kinds of lotus roots in my hometown. One is wood lotus root, which is red in color and bitter when eaten raw, but suitable for stewing; The other is called Yulian lotus root, which is white and tender in color, sweet to eat raw, and the first part is the sweetest, which is very suitable for frying. There are many practices of Hubei lotus root, such as frying lotus root, stewing ribs soup, making sour lotus root pods, and frying lotus root with meat; Lotus root can be made into lotus root shreds, lotus root slices, lotus root pods and lotus root powder.
In Hubei, as long as there are ponds, there are basically lotus roots. Because of the rapid reproduction, the pond can be basically filled up within two or three years. When I was very young, my family planted some in the rice field in front of my house. During the Chinese New Year, we dig out the lotus roots and use them as Chinese New Year dishes.
The most interesting memory about lotus root is the summer vacation in primary school. We went to the pond to dig lotus roots with our partners, which required a lot of skills and accumulated a lot of experience. At that time, more than ten kilograms of lotus roots could be dug up in the pond every day. We can't finish it ourselves, but we can also sell it on the street; Lotus root is also the most food we ate when we were young. Among the friends who dug lotus roots together at that time, there were Gao Bo, Gao Yao, Guo Hua and Fa Lin. Nowadays, we can only meet during the Spring Festival. Cousin Farlin, now has a family and children in Henan. We have not seen each other for ten years.
My hometown is located in Daxian County, Sichuan Province, where there are beautiful scenery, rich products, and many special products are famous throughout the country and even the world. Let me tell you about the most famous Anren honey pomelo and Deng Ying beef.
You must have eaten a lot of grapefruit! The taste of grapefruit is sweet and sour; But the sweet pomelo in Anren, Daxian County is the most special. Although this small honey pomelo anren has been cultivated for many years, it has excellent quality, beautiful fruit shape, rich aroma and rich sweet juice. Take a bite, and that unique smell will rush into your body like lightning. It is no exaggeration to say that once you eat grapefruit in Daxian County, I think you will never want to eat grapefruit from other places again. Come and have a try!
Next, I'd like to introduce Deng Ying beef, a specialty of Daxian County and my favorite specialty food. Deng Ying beef is a traditional food in Daxian County, Sichuan Province. Beef slices are as thin as paper, with bright red color and crispy taste. When chewing, the aftertaste is endless and the fragrance is overflowing; Its taste is unique to our Daxian County. Once eaten, you will never forget the delicious beef in Deng Ying. It not only tastes delicious, but also looks interesting. This kind of beef is called "light and shadow" because it is too thin to expose objects. As you can imagine, put such a big and thin beef in a hot pot, scald it a little, dip it in some seasoning and put it in your mouth, not to mention how delicious it is. What's the matter? You are drooling!
There are many specialties in my hometown, such as "Three Whits Vinegar", "Assorted Party", "Steamed Fish with Ten Ladders" and so on. I like them, too.
I love my hometown, and I love the specialties of my hometown even more.
As the saying goes, "Food is the most important thing for the people." Speaking of hometown food, there are countless, but speaking of "the most beautiful" food, I would recommend crispy oysters in my hometown. Crispy oyster is a famous snack in Maoming, which is often loved by people in hotels, food stalls and seafood cities.
Oysters are caught from the sea, also called oysters. In the green rugged oyster shell, there is crystal clear and tender oyster meat.
The cooked and fried oysters are golden in surface, which makes people drool.
This winter vacation, my parents took me to Diancheng to taste delicious food, and specially ordered crispy fried oysters. The oysters on the plate are covered with paste, and the oil stars are faintly shining in the golden yellow. I'm busy taking a bite with chopsticks while it's hot. Wow! How delicious! Crispy and fragrant, and the oysters inside are very soft. "Don't worry," said Dad. "Look at this!" I saw that he picked the green leaves from the basket next to him, then fried the oysters with chopsticks and put them on the leaves. Then he skillfully wrapped the fried oysters and waved them in front of my eyes, indicating that they were ready to eat. I also learned to do it again and take a big bite. Tastes better! You won't get tired of eating too much like this.
However, how is this delicious crispy fried oyster made? I sneaked into the hotel kitchen with curiosity, and a chef was cooking this dish. I saw him wash and dry the oysters and marinate them with salt, monosodium glutamate and pepper for a few minutes. Then, the raw flour and flour are mixed into slurry with clear water, and the raw oysters are added for hanging paste; Finally, add oil to the pot. When the oil is hot, add oysters and fry until golden brown.
As soon as I picked up the hot crispy fried oysters, the waiter took them away.
How's it going? After listening to the crispy oysters in our hometown, you must be drooling, so come to Maoming and try them.
Inner Mongolia is my hometown, where there are endless grasslands, hospitable herders, flocks of cattle and sheep, clear streams, and three treasures-potatoes, youmian and fur coats.
Speaking of oat noodles, this is a traditional food in my hometown. Oatmeal powder is ground with naked oats, and the stems and leaves of naked oats are "delicious" for donkeys, horses, cattle, sheep and other livestock.
It is not easy to make delicious oat noodles. First of all, you should use warm water to make the oat noodle into dough with suitable hardness, then make it into fish, nest or wonton according to your own taste, and then steam it in a steamer 10 minute. My favorite foods are fish and oatmeal fish. It is to knead the finished oatmeal into strips, and it must be kneaded evenly. Only in this way can the thickness be uniform and the muscle sense be stronger. Fish in oil noodles is delicious and refreshing, and people like it very much.
Oh, by the way, it is also difficult to make a bowl of delicious soup. Soup is divided into hot soup and cold soup. Hot soup is made of potatoes, mutton, mushrooms, vermicelli and various seasonings. Cold soup is simpler. You can make a delicious cold soup with cucumber, coriander, fungus, vinegar and other ingredients. When eating, tear the oat noodle and dip it in the soup before eating. It is really delicious.
Oil cotton also has the function of strengthening the body and lowering blood fat. As the saying goes: thirty miles of oatmeal, forty miles of cake, which means that oatmeal is very hungry when it is full. This is the advantage of Youmian!
I like oatmeal noodles, which is my favorite!
My hometown is a paradise on earth. It's nice to live in Hangzhou. Here, in spring, peaches are red and willows are green, and a hundred flowers are blooming; In summer, lotus leaves cover the sky and lotus flowers reflect the sun; In autumn, the golden wind is refreshing and the osmanthus fragrance is fragrant; In winter, although it is very cold, you can see the broken bridge and the smell of plum blossoms; But what I like best is the food in my hometown.
There are many delicious things in Hangzhou. I like West Lake vinegar fish, Songsaozi soup, Longjing shrimp, fried bell and Dongpo meat building best ... Every time I am greedy, I want to go outside the building.
Louwailou is the oldest and best restaurant in Hangzhou. It is located near the West Lake, and all the fish that make vinegar fish in the West Lake are fished out directly from the West Lake, so the vinegar fish in the West Lake is so fresh and delicious.
There is also a story about the origin of vinegar fish in West Lake: a young man got a strange disease that could not be cured for a long time. His sister-in-law caught a big grass carp from the West Lake, cooked the fish with clear water first, and then poured it with sweet and sour juice. The young man recovered after eating it.
West Lake vinegar fish is sour and sweet, and the sweet and sour juice poured on it is like transparent amber, while the fish is cut open from the back. I thought there were two fish in the dish. This fish is tender and delicious. The shrimps in Longjing are all white and big, and there are some pieces of Longjing tea beside them, which makes people's eyebrows fall off. Coupled with the fresh and sweet Song Saoyu soup, crispy fried bell, fat but not greasy Dongpo meat, a meal is simply refreshing!
How's it going? The food in your hometown attracts you, so come to Hangzhou and let's live together in a paradise on earth!
Xupu, my hometown, is a famous "hometown of fruits in China". The scenery here is not only good, but also the food is better, such as stewed mushrooms and taro with tripe, Longtan bacon and pueraria noodles ... but my favorite food is Xiaojiang fish.
There are many kinds of small river fish, first of all, dry fried small river fish; Prepare a small river fish, and then prepare cooking wine, onion, ginger, minced garlic, pepper powder, salt and other seasonings. Then take out the gills and internal organs of the small fish. Take a bowl and marinate Xiaojiang's fish with onion, ginger, cooking wine, minced garlic and pepper for about 20 minutes. Then put a proper amount of oil in the pot, and after the oil bubbles, put the pickled river fish in and fry it for about one minute. Then wait for the oil to boil again and fry for another minute or so. Dry fried river fish is ready.
The finished river fish is full of color, fragrance and taste. Xiaojiang fish is delicate in meat, permeated with spicy juice and full of toughness, just like a glass of sweet wine, which makes people memorable. Therefore, when a passenger was tasting the fish from Xiaojiang, he said impromptu: Come to Xiaojiang from afar to enjoy a bosom friend, and the tourist scenery is endless. Surabaya and Shui Yuan are good fish, and the spring breeze smells good all the way.
How's it going? Are you interested? Interested readers can try it, and it will definitely make you glad you came!
As the saying goes, "When I was a child, I didn't know the moon. It was called a white jade plate." I also suspect that Yao Taijing is flying at the end of Qingyun Mountain. "Looking at the beautiful moon, I can't help thinking of Chang 'e and the attractive moon cakes.
Moon cake is a fat guy: round body, with a big belly from time to time, and the word "moon cake" is hidden from time to time, with stuffing in it!
It is conceivable that how can a bite not make people feel excited? "Wow," I took one bite after another and moistened my mouth. It was delicious and the rosin was soft. After eating, I feel like I am on a dragon, roaming all over the sky, and the breeze is blowing, which makes people feel extraordinary and can't be expressed in thousands of words. I couldn't help crying when I was eating. I saw Chang 'e running to the moon for people all over the world. The ears echoed with the kind cries of grandparents, and their amiable faces emerged. So small
Small moon cakes contain the national people's memory of their relatives who have been away from home for a long time. They are precious and delicious. Although moon cakes are common in many people's eyes, they are supreme and unparalleled in my opinion. It should be said that it started from the Mid-Autumn Festival the year before. It was a bright moon night, and my parents and I were enjoying the moon in the yard. In addition to my grandparents, that "Ding Rinrin" suddenly called and belonged to my grandparents. I was ecstatic, picked up the phone and shouted, "Grandparents, come back for the Mid-Autumn Festival!" " "I'm sorry, son, we are very busy this year and have no time to accompany you. Let's live together in the future, shall we? " I nodded. "I tell you, I ate moon cakes, and it seems that I won't be lonely when I see you." If you miss us, try the delicious moon cakes. " Really, I am happy after eating, looking at this sweet moon cake and laughing. "
However, as long as China keeps our friendship, heaven is still our neighbor. "Although we are far apart, we are under a blue sky, and I believe that one day we will be reunited with you. Ah! You entrusted the idea of moon cakes to everyone. I love you. I like moon cakes.
The composition of food 9 "Heap chestnuts and fry them deep yellow, guests talk long and taste good wine". Sugar-fried chestnuts came into my life with boiling temperature.
Chestnuts are a little strange in shape, some are flat on one side and round on the other, like a potbellied general; Some have no edges and corners, but form a circle, like a full baby.
Chestnuts are darker in color. Most of its shell is dark brown, but there are also khaki and medium yellow stripes mixed in the dark brown, and these sporadic stripes are dotted with brown chestnuts. At the top of chestnuts, there is a small piece of black, which is also dotted with chestnuts to make its color not monotonous.
With a click, the chestnut cracked its mouth. When I opened the chestnuts, a refreshing fragrance came over my face and wrapped me in it. The winter sun shines on its meat, which is golden and very beautiful.
Looking at chestnuts, I couldn't help taking a bite. The meat of chestnuts is tender and sweet. Chestnuts can benefit qi and strengthen the spleen, and contain calcium, iron, potassium and other ingredients. Behind the delicious chestnuts, there is an allusion!
Sugar-fried chestnuts appeared in the Song Dynasty. Lu You once wrote: "Li He, the old capital, is famous for frying chestnuts." Sentence. Fried chestnuts in Qing dynasty were also called "like sugar". Therefore, there is a poem written like this: "Piles of chestnuts are fried deep yellow, and guests come to talk about wine." In the middle of the night, the lights are half bright, and the door is shouting sweet candy. "
After reading this story, I realized that sugar-fried chestnuts have a history of more than 1000 years.
Sugar-fried chestnuts are delicious in color, flavor and taste, which makes me feel its delicacy. What surprises me even more is that it has been spread from the Song Dynasty to today. China's traditional food culture has a long history!
Composition of food 10 In this hot pot restaurant in Haidilao, there is a dish called noodles. Fishing noodles? Is it the noodles that were fished up? This time, go to the Haidilao store in 5050 square to find out.
As soon as we walked into the store, a hot air came to our face, and we didn't see the direction until the hot air dispersed. We picked a table and sat down, ordered several dishes according to our habits, and didn't forget to add the plate.
As time went on, all the dishes on the list were served gradually, but no noodles were found. While waiting eagerly, a waiter came over with a fist-sized dough in his hand. He stood in front of our table, poked a hole in the dough and divided it into two pieces. He picked up a piece, hooked it with his ring finger, flicked it with his thumb and little finger, and his other hand turned quickly. At the same time, he picked up another piece of dough and spread it like a flower rope. The rotating dough became four or five thick strips, while the spread dough became cakes. The waiter put the bread on the coarse flour, and it became a big dough, the size of a grapefruit.
I saw him stroke with his hand and bang, and thousands of strands of light silk suddenly broke out in the dough. The waiter threw the silk into the hot pot on the table. I hurriedly covered my face, afraid of being splashed by boiling water, but these light filaments were floating, calm and calm, and did not splash a drop of water, but gradually rose to a rough surface with a diameter of 5 mm.
I picked up chopsticks, but I didn't care about the hot mouth. I ate first! Noodles are fresh but not fishy, soft but not sticky, and covered with a thin layer of paste and noodles. Hey! Son, there is something slippery in the noodles! It turned out to be shrimp slippery. No wonder the soup has the sweetness of seafood.
I can't help but indulge in the world of delicious noodles and food. Not just fishing for noodles, there are many delicious foods waiting for me to try in China, just like a famous saying in the food industry: there is no shortage of food in the world, but a lack of taste buds to find food.
1 1 steak, I am very excited to hear these two words. You may ask: isn't it steak? Everyone has eaten! That's right! Everyone has eaten it, but I made my own steak! That feels really great!
First, I put the cow in a warm water bubble. When it melts, the "little snowflakes" on the surface of the steak melt little by little. The melting water of "Little Snowflake" seems sweet. I drank steak slowly, and my dimples came out with every sip. Then I picked up the pot. Soon, the butter became a "small drop". After a while, it gives off a fragrant and sweet taste, as if it were mixed with cream. ......
I'll take out the steak again, shake the water a little by the pool and put it in the pot. Crash! Slash In the shouts of butter, some golden oil beads jumped on the table and landed on it, so I had to ask my mother for help. I went to kill the golden beads. I finished oiling, and my mother has put the golden steak on the plate. I poured a packet of black pepper juice into the pot, and the black pepper on the juice spilled all over the floor. I put a spoonful of tomato sauce, mixed it and poured it on the steak, then sprinkled it with osmanthus. Wow! It smells good, or make your own steak and eat it. It smells good!
Do it yourself and have plenty of food and clothing. I also learned to cook this delicious food!
The food composition 12 was buried in the homework, and inadvertently, there was a bowl of porridge on the table.
A bowl of porridge is covered with duckweed-like mung beans in the hot air, and several petals like white cranes are lying in the water. The transparent rice grains reflect attractive luster, and the porridge noodles shining in the light interpret the moonlight of the lotus pond. Open your body and suck the attractive essence.
Sticking to a spoon and scooping up a spoonful of porridge, it melted in the mouth but still chewy. After chewing mung beans, only the bean coat is left, and the faded fragrance overflows into my heart. I shed my drowsiness and quietly savored this rare peace. But when I tasted ivory fingernail petals, I frowned.
It's Lily!
Before the entrance, there was a lovely color, but after tasting it, I found it bitter. It is more bitter than herbs, and even more bitter than coptis in my heart. I frowned and moved my nose. I dare not chew and swallow for a long time, for fear of releasing the pain of lily, and my tongue is slightly numb in a dilemma.
For an instant, I seemed to taste the fragrance, and when I woke up, I was filled with joy. It was like the fragrance of mung beans and the faint fragrance of lily, but it was rubbed into the mellow smell of glutinous rice. It's like the fragrance of osmanthus fragrans and spearmint impacting my taste, and some original bitterness has been removed. Just feel too bitter, let the taste at the end of this inch be appreciated by me.
What surprises me more is its sweetness. When you taste it carefully, the sweetness released goes beyond bitterness, and it melts into fragrance and stands out. At first, it was insignificant, but the more you eat it, the sweeter it gets, just like a lily growing from tiny particles into flowers, not as greasy as honey, nor as sweet as fruit. That sweetness is just a drop of water in the sea and a grain of sand in the vast desert.
When I swallow it, all kinds of flavors are swallowed into my heart, bitterness and fragrance are filtered out by my stomach, and the blooming sweetness melts into my blood, leaving only a trace of sweetness in my heart.
Lily Lily, mixed with various flavors, challenges my taste buds, bitter on the tip of my tongue, but sweet in my heart. Life is like a lily in porridge. You can only taste sweetness after chewing bitterness, because bitterness and sweetness are interdependent, and only in bitterness can sweetness be called sweetness.
Too far away, sleepy, it is said that lily is fresh and concentrated, and sure enough.
I am not a gourmet, but I am very particular about eating. I never eat indiscriminately. I eat from a healthy point of view. I want to eat anything that is good for my health, whether it is delicious or not, and I will pay attention to the reasonable collocation of various meals in the process of eating, such as the collocation of meat and vegetarian dishes, the coordination of fruits and miscellaneous grains and so on.
China cuisine is called four flavors and eight cuisines. The four flavors are: Shandong, Sichuan, Guangdong, Huai and Yang. The eight major cuisines generally refer to Shandong cuisine, Sichuan cuisine, Hunan cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine.
Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. Guangzhou cuisine includes famous dishes from the Pearl River Delta, Zhaoqing, Shaoguan and Zhanjiang. It has the widest area, complicated materials, fine selection of materials, superb skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Try to be light in summer and autumn, rich in winter and spring, good at stir-frying, and need to master the temperature and oil temperature. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.
I'll tell you some vegetables. I don't know if you like it or not. Stir-fried potatoes: shred potatoes, soak in water for five minutes, wash off the starch on the surface, and shred one pepper. Heat oil in a pot, add shredded potatoes and peppers and stir fry, add a little salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and plate.
Tofu Xihongxing Soup: Cut tofu into finger-sized pieces, cut into pieces in Xihongxing, heat the pot with oil, pour tofu, add half a basin of water to the soup basin, add a little salt, chicken essence and monosodium glutamate, cook for 3 minutes, then pour it into Xihongxing to boil and put it into the basin.
Tofu and cabbage soup, the same as above, pour in cabbage, cook for one minute and then put it in a basin.
Scrambled eggs with green peppers: three green peppers, shredded and two eggs. Heat the oil in the pot, add the eggs, heat the oil in the pot, add the shredded green pepper and stir fry, add a little salt, monosodium glutamate, chicken essence and soy sauce, and stir fry the eggs until cooked. You can learn to do it.
Composition of Food 14 Speaking of hometown food, there are too many: sausages, barbecues, steamed bread, and baked wheat cakes, but nothing tastes better than clatter.
When it comes to me and Guagua, it is fate. Once I went to my grandmother's house and met her cooking. She pointed to a dark dish and said, "Serena, try it." "What is this?" "Ga ga" grandma replied. I frowned and picked up a piece and tasted it. It's really delicious. I asked my grandmother how to do it and pestered her to teach me how to do it. Grandma had no choice but to lead me into the kitchen.
Next, I will learn to clap my hands. First scoop a ladle of noodles into the basin, then shred the vegetables, then beat the shredded vegetables and an egg into the noodles, and then stir them into a paste. You can order the pot below. Pour the oil into the pot, spread the oil evenly on the surface of the pot with a spoon, put a spoonful of stirred vegetable paste into the pot, spread it into a cake shape, and fry it until both sides are yellow.
What's next after the uproar? Nonsense, eat. My brother and I took a bite of oil and it got dark. Why don't you have some?
Delicious composition 15 The small yellow croaker fried by my mother is delicious. Every day after school, I hope my mother can cook my favorite fried small yellow croaker.
Today, when I came home from school, I was so happy to see my mother take out small yellow croaker one by one. I ran to my mother and said to her, "Mom, do we have fried small yellow croaker today?" Mom smiled and said, "Little greedy cat, mom specially made fried small yellow croaker for you today to relieve your craving." I immediately hugged my mother and repeatedly said, "Thank you, Mom, long live!" " "Mom said quickly," don't be loquacious and do your homework quickly. When you finish your homework, you can eat fried yellow croaker. "I picked up my homework and ran into the room to do it. In a short time, all my homework was finished. I came to my mother and saw that she was preparing for frying yellow croaker. Mother first removes the head of the small yellow croaker, then wrings out the intestines of the fish belly, and then washes the fish belly. After all the small yellow croakers are cleaned, mother puts them into a big bowl, adds cooking wine, salt, chicken essence and ginger, then stirs them evenly and marinates them for 20 minutes to make them tasty. These long 20 minutes make me anxious. I really want to eat the fried small yellow croaker cooked by my mother at once.
Twenty minutes later, I watched my mother find another bowl, put flour, beaten eggs and a small amount of water in it, stir it evenly, and then put the washed small yellow croaker in it. At the same time, mother turned on the gas stove and put some oil in the pan. When the oil boiled, she picked up a small yellow croaker wrapped in flour with chopsticks and put it in the oil pan. Suddenly, there was a "crackling" sound in the oil pan, and oil stars splashed everywhere. In ten minutes, the small yellow croaker can be cooked. Mother picked up the fried small yellow croaker with chopsticks, took it out of the pot and put it on the plate. Looking at that crispy little yellow croaker makes my mouth water.
I picked up a pair of chopsticks and caught a small yellow croaker. I quickly put it in my mouth and ate it, whether it was hot or not. Mom quickly said, "Baby, eat slowly, don't burn it, don't get stuck." My mother is right, which is a fact. I really have a naughty fish Kaka in my throat. I quickly took a bite of rice, swallowed it, and finally dropped the card.
It seems that no matter how much food we like, we should not be greedy, but should chew slowly, which is healthier for ourselves.
The composition of food 16 Life is full of food, but those foods lack the fragrance of love.
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Every time I go back to my grandmother's house and open the door, there will be a strong aroma on my face. I know it's delicious fried vinegar meat made by my grandmother again.
I can't wait to run to the dining table and grab the hot fried vinegar meat with my hands. There are still a few drops of oil on the surface. Sprinkle black pepper on the crispy skin and slowly put it into my mouth. Bite his crispy skin first and then his tender meat. Suddenly, a hot air came out of the gravy, which made me warm all over. I ate a delicious piece of fried vinegar meat, and there was a aftertaste in my mouth.
Whenever we have a holiday, our family always get together. Adults are making tea in the living room, while grandma is frying vinegar pork in the kitchen. I stood in the kitchen, watching grandma busy, watching him powder every piece of vinegar meat, watching him put them into the pot one by one, watching a few drops of sweat on her head and the crackling sound in the pot, reflecting such a scene, grandma's hard work and her family. I stood by and helped her pass the colander. She picked up a colander, slowly picked up the fried golden vinegar pork from the oil pan, drained the oil and poured it into the plate. Sprinkled a little pepper, I picked up chopsticks, picked up a piece, blew it with my mouth and put it in my mouth. Still the same taste, crisp but not greasy. I put the plate on the coffee table, and the whole family got together to enjoy the vinegar meat. With tea, the smell of vinegar and meat filled the whole room.
Soon, the plate was empty, and the fragrance of vinegar and meat remained at home. Savoring the aroma of vinegar meat, I suddenly realized that there is not only the crispy and delicious aroma of vinegar meat, but also grandma's dedication and care for the whole family. When we are doing our own thing, when we are chatting, grandma is the only one in the kitchen, working hard. For what? So the family can sit together, have a sip of hot tea and eat a piece of vinegar meat. She never complains about her hard work, but only thinks about the happiness of the whole family.
When I was about to go home, she gave me a big bag of vinegar meat to take home. I never get tired of frying vinegar meat over and over again, because grandma's vinegar meat is not only delicious, but also has love for me that others can't do.
Grandma's fried vinegar pork made me taste the fragrance of love.
The composition of food 17 The first time I ate "vegetable tofu" was at my grandmother's house. One person took a big bowl and ate it with steamed bread with pickled vegetable soup. The taste in memory is very similar to that of grandma's house: simple and casual but warm and free!
Grandma's vegetable tofu is different from the traditional method. Maybe she thought it would feel rustling if she made it with soybeans, so she changed the soybeans into seasonal green beans. My favorite thing to do is to move a small stool and sit in the yard with my grandmother peeling green beans. She told me the story of Cowherd and Weaver Girl.
Grandma said: "the ingredients of vegetable tofu are very simple, but the work to be prepared in advance is too trivial, but it is easy to do." Can you learn? " At that time, I was in the fourth grade of primary school, and I would cook some simple meals on weekdays. She asked me to watch and talk while cooking.
I saw that she washed the peeled green beans, then mashed them with garlic, fried them in hot oil for a while, then put the cut Chinese cabbage in, fried them until they were soft, and then poured half a bowl of water in. After the water is boiled, pour the broken eggs into the pot and start stirring. When the dish is cooked, add salt and take it out of the pot.
Since then, every summer when the green beans are ripe, I will miss the "vegetable tofu" made by my grandmother. Strangely, although I cooked according to the method taught by my grandmother, I still couldn't taste the taste of that year.