Composition with excellent flavor

In our usual study, work and life, we often see the figure of composition. Composition is a narrative method that expresses a theme through words after people's ideological consideration and language organization. You always have no way to write a composition? The following is my excellent composition for reference only. Let's have a look.

When it comes to "eating", I am an expert. My mother's sweet and sour fish is the kind that makes my mouth water.

The first time I ate sweet and sour fish was on New Year's Eve. On that day, our whole family got together and sat in chairs to prepare dinner. I couldn't restrain my excitement, pestering my mother like a fly, clamoring to cook with her.

Mother first picked up a fish, killed it, washed it, put it on a plate, sprinkled some salt on it, so there was no need to ask. Then, she scooped two spoonfuls of brown sugar and two spoonfuls of oil for later use. Finally, she boiled the pot, then added two spoonfuls of oil, and only heard "Zi La-Zi La-"and then added brown sugar. After about three minutes, the brown sugar melted. When you look closely, the syrup flutters gently like a piece of red silk. Pour in some old vinegar. I saw my mother put the pot aside in lightning speed, immediately picked up another pot and put it on the induction cooker, then poured in the right amount of oil, turned on the fire, heated it, and put the killed fish in. After frying for a few minutes, the fish became completely crisp. A closer look shows that the clumsy big carp has changed its appearance and sparkled, just like it was carefully carved by a high-level sculptor with pure gold!

Everything is ready except the east wind. Mother skillfully picked up the plate, put the fried fish into the plate, then cut some garlic and hawthorn slices, then poured sugar water, garlic and hawthorn slices on the fish together, and plated it with a thick layer of gold.

"Wow!" The fragrance first enters the nostrils and then enters the atrium. Take a sip gently, which makes people memorable. Even thorns and bones are crisp, sweet, fragrant and crisp. ...

I like this delicious dish-sweet and sour fish. Friend, come to my house and try it.

Speaking of delicious food, everyone lists a long list of dishes. But no matter how attractive the names are, I don't like them. The only thing that impressed me particularly was the famous snack in my hometown-embedded cakes.

In the cake shop, business is particularly good. There is a long queue every day. The shape of the embedded cake is a bit like jiaozi, chubby. Whenever you come to the front, the boss will immediately take out a piece from the big cake covered with a quilt, knead it into a circle, put some dishes you like to eat, and pinch it with your fingers. It looks like bean English as a whole. Sometimes the boss will add braised pork and fried dough sticks according to your requirements. Let the embedded cake become a veritable fat man. The thin crust is worrying: "It won't explode!"

Just say "ok" and a fragrant and hot cake will appear in front of you. Don't say eat, even if you look at it, you will drool in the bucket! However, embedded cakes are very cheap, and you can fill your stomach with only a few pence. This will make us poor children happy.

Embedded cakes are not only delicious and cheap, but also easy to carry. Old people can read newspapers while eating, and primary school students can eat while going to school by bus, which is very convenient. At present, there are also machines specially developed for embedding cakes. As long as you pull the top one by hand, it will be crushed. Because the upper and lower plates are flat and uniform in thickness, they are naturally and beautifully wrapped and will be more firm.

I remember when I was a child. I often knead a cake flat, add some vegetables and put some soup in it. The cake is still miniature.

The embedded cakes in my hometown may be just ordinary food in the eyes of others, but they are a symbol of my hometown in my eyes and a beautiful landscape in my childhood memory.

Barbecued pork with honey sauce, I can't help swallowing the word.

Every time I eat at home, I never forget to shout at the sky: "I want to eat barbecued pork!" " "When you eat, you will see a white plate on the table with a row of honey barbecued pork inside. Crispy brown skin wrapped in fresh pink meat, as attractive as cherry petals. The fragrant sauce is evenly spread on the meat, slowly slides down the meat, falls on the plate, and slowly blooms a flower. Gently pick up a piece of tender red meat and dip it in the sauce on the plate, and the sticky juice will be brought into your mouth. Gently bite, chew carefully, the outside is sweet and the inside is tender, a sweet meat fragrance overflows from the inside out, and the entrance is delicate and oily. Sweet and salty, like a dragon that will change its taste, it is really wonderful to hit it in the mouth!

After eating, the last lingering aftertaste is left on the tip of the tongue, which makes people lick it constantly. The more memorable it is, the more delicious it will be.

After I swept a plate of meat, there was only dazzling thick sauce left on the plate, so I can't waste it! Quickly add a bowl of white rice and mix it with the sweet thick sauce. In an instant, the glittering and translucent white rice was dyed golden yellow, and the sweetness of the rice was mixed with the fragrance of the sauce. Stir gently and take a bite. My mouth is full of greasy sweetness, which is unparalleled in delicacy, surpassing the luxury of any delicacy, passing through my heart and giving me a delicious warmth.

Because I can't eat barbecued pork every day, I always think about that peerless delicacy. Every time I finish eating, my tongue and heart will always leave this sweet taste for a long time.

And every time I see my father busy cutting meat slices in the kitchen, the smell of barbecued pork in my mouth penetrates deeply into my heart. This sweetness magnifies the delicacy of barbecued pork countless times, and it is wrapped in this wonderful enjoyment from mouth to heart.

Barbecued pork became the most beautiful food in my memory.

One Sunday that year, I was walking with my family. On the way, I occasionally saw five golden characters of the old Beijing roast duck restaurant, telling me to stop. The desire to eat roast duck makes my mouth water.

I suggested having a taste, and my mother boasted, "Good idea!" Go into the shop and sit down. The waiter brought us tea, and I thought, can the roast duck restaurant be authentic in Shanghai? I had a brainwave and grandly asked, "Excuse me, sister waiter, is this shop authentic?" She smiled and went on working. ...

Soon, a naked, shiny bronze fat duck came by car. It's too late to say now, but it's too soon. A single knife danced quickly in the chef's hand. In an instant, the fat duck that was so mighty just now had only a poor skeleton left. Duck meat is evenly sliced and put into duck-shaped plates, which complement each other. The thin skin of duck breast is packed in a small porcelain plate alone, and the color is like amber. I learn to be an adult, roll it up and eat it beautifully. Grandma next to her pointed to the small dish and said, "Baby, try this." I chewed duck skin and couldn't help but shake my head and admire: "This is crisp, this is fragrant. Who can compare! "

Here comes the delicious duck rack soup. The waiter gave me a bowl first. I respectfully handed my grandma my hands and said, "You drink first." After the grandmother tasted it, she boasted, "It's quite authentic." Listening, the waiter introduced quite readily: "The characteristics of this duck are: first, the selection of materials is excellent, and you must choose the brewed duck in Leshan, Sichuan, which is important between 3 kg 72 and 4 kg 32; Second, pay attention to workmanship, roast outside and cook inside, in order to be tender outside; Third, good quality and low price. The price of a duck is 128 yuan. If people eat less than half, as long as 70 yuan ... "

Seeing how comfortable I was eating, the waiter tactfully changed the subject and asked me, "Little classmate, do you want to comment on the authenticity of this duck?"

I was afraid that the duck would fall out of my mouth, so I quickly gave a thumbs up, closed my teeth and praised with my mouth open: "It's delicious ... great!"

The crisp sesame seed cake with excellent flavor in Zhouwu Village is a famous food in Zibo. As long as people come to Zhoucun, there is no one who doesn't try Zhoucun sesame seed cake.

Wangjiazhuang, Gaotang Town, zhoucun district is one of the villages with the most baked wheat cakes in Zhoucun. An old man in the village told reporters that Zhoucun sesame seed cake was invented by a master named Guo Yunlong, and finally formed its present characteristics. When Master Guo was baking a thick crisp sesame cake, he happened to find that the swollen part of the cake was thin and crisp, and with sesame seeds, it tasted fragrant but not greasy. So he boldly tried new products and was really loved by everyone. So it was inadvertently extended. After l880, the Guo family first used paper packaging, and most of the final products were packaged in printed paper, which did not deteriorate after long-term storage, so it has been passed down to this day.

The making process of Zhoucun sesame seed cake is as follows: first, put the ball-like dough made of wheat flour and sugar on a small platform like a cylinder and spread it into a round cake, then put it in a shaking plate and dip it in sesame seeds, and then carefully stick it on the oven, so that the sesame seed cake will be cooked in a short time, and there will be something like a shovel in the oven to make the sesame seed cake, thus making a crispy and delicious sesame seed cake.

Sesame cake is salty and sweet, sweet and delicious, and can be eaten for a long time; Salty and appetizing, it will make people fondle it. In more detail, there are many series of varieties such as sweet, spiced, cream, seafood, spicy and vegetables. Vegetable series products are extremely fresh, with 20% vegetable content, rich nutrition and pure taste. It is a good gift for friends and relatives.

Zhoucun sesame seed cake has many characteristics and can't be eaten. I hope those who haven't eaten Zhoucun sesame seed cake will eat this fragrant and crisp big sesame seed cake as soon as possible!

Excellent flavor composition 6 "There are many delicious things in the world, and oil-sprinkled noodles are delicious!" This sentence is the signature of the oil noodle restaurant and my favorite sentence. The oily noodles are thick and chewy, oily but not greasy. All in all, I like to eat oily noodles.

Yesterday, my mother took me to "Shaanxi Snacks" to eat oil-sprinkled noodles, and we ordered a big bowl of vegetarian noodles. After a while, oily noodles were served, and what caught our eye was a layer of leeks and vegetables in Cuilu. Below is the oil noodles, and the white noodles are dyed golden yellow by oil, which makes people have an appetite! There is greasy soup on the side. What comes to the nose is an unspeakable fragrance! I took a sip of soup first, which was oily but not greasy and fragrant. I opened the dish and ate a mouthful of thick noodles, salty and fragrant, long and unbreakable, very chewy! This is the best noodle I have ever eaten! I ate it all, and a big bowl soon bottomed out. I won't leave until I finish the last drop of soup. The fragrance has been fragrant to my heart!

How's it going? I believe your mouth is watering. Go eat!

Fried dumpling is a kind of fried food, which is wrapped with lean meat, leek and various seasonings and put into the pot before cooking. Persimmon is yellow, crisp with yellow coke, thin skin and fragrant stuffing, with soup in oil.

Fried dumpling is a kind of fried stuffing snack, which is beautifully made and delicious. It is usually made of pork stuffing and mixed with different fresh vegetables according to the season. When wrapping, the stuffing is usually half and half, showing the shape of a moon bud. The bottom of the pot sticker is dark yellow, crisp, soft and tough, and the filling is delicious. The shape of pot stickers varies from place to place, usually in the shape of jiaozi. Fried dumpling is a very popular snack in Luoyang. The refined oil is yellow and burnt, which is delicious.

According to legend, Empress Dowager Cixi likes jiaozi very much, but once jiaozi gets cold, she refuses to eat it, so the chef has to keep cooking hot jiaozi and throw away the cold jiaozi. One day, the Queen Mother went to the back garden to enjoy the flowers, smelled a fragrance floating outside the palace wall, and went out of the palace curiously, and saw someone cooking something similar to jiaozi, with golden skin. She tasted it and found it crispy and juicy, which was quite delicious. Later, I learned that jiaozi was discarded by the chef. Because the skins are cool and stick together, they are not easy to cook in water, so they are fried and eaten hot. There is another saying, however, that a Guangdong master accidentally ate fried dumplings in the north of China, and thought it was delicious, so he took it back to his hometown and improved it into today's fried dumplings.

Pot stickers are exquisite, you must use a pot (the pot used by Kotaro to fight the wolf! ), put a little oil on it, and arrange the pot stickers neatly, one by one. When frying, sprinkle some water evenly, preferably in a kettle with a small mouth, so that it can be sprinkled on the gap of the pot stickers and penetrate into the bottom of the flat pot. Cover the pot and fry for two or three minutes, then sprinkle with water. Bake for another two or three minutes, and then sprinkle water. You can put a little oil on it at this time. You can finish it in about five minutes. When you take it out with a shovel, it is best to connect five or six pieces together, the bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless. What a wonderful enjoyment. I was taught this practice at home, and I looked it up online ...

The composition of excellent flavor 8 In Wuming, Yongning, Pingguo, Mashan and other places, the popular snacks of Zhuang nationality are made from sour powder and are often made during festivals or slack seasons. I often saw it when I was a child. In my impression, every household has a guy who is used to squeeze powder, also referred to as "squeezing". It needs several people to cooperate at the same time, which can enhance the spirit of mutual cooperation and present a harmonious atmosphere.

Zhuang acid pressed powder is round, delicate, smooth, elastic and unique in flavor. Its workmanship is exquisite. Firstly, the carefully selected good rice is soaked in warm water of 50-60 degrees for 1-2 days, and the rice is soaked completely; Then take it out, rinse it with clear water for three times, put it in a nylon bag and keep it warm for 1-2 days, and let the rice ferment; After the fermentation, the rice is taken out and dried in the sun, then ground into powder, boiled in a dough until it is half cooked, and then pressed into a round root or sheet by a press. The characteristics of acid pressed powder are white, tender, soft, smooth and refreshing. Because it is fermented and has a sweet and sour taste, regular consumption can play a role in dispelling wind and cold, waking up and refreshing. There are many ways to eat, and the most important thing is the production of brine. Its technology varies from family to family. It is made of pork, beef bones, medlar, ginger, thirteen spices, sugar, chicken essence, rice wine and other condiments, and has a strong flavor. Different materials and practices of brine have different flavors of acid pressed powder. In the past, most of the bittern in the acid-pressed noodle shop was a lot of fermented beans, without monosodium glutamate, with ginger, star anise, tsaoko and licorice. Nowadays, monosodium glutamate is widely used in powder shops, and its taste is difficult to compare with that of that year.

Mix well with soaked zongzi and ingredients, wrap with washed zongzi or bamboo leaves, and cook with fire. There are many kinds of glutinous rice balls in Nanning, which are delicious, including bean glutinous rice balls, chestnut glutinous rice balls and lotus seed glutinous rice balls.

"Acid" refers to pickled fruits and vegetables, that is, acid products. People in Nanning have a long history of eating acid. "Sour" tastes sour, sweet, fragrant, spicy, fragrant, crisp, delicious, appetizing and mouth-watering.

Excellent flavor components 9 mountain river movement, river drift, human migration. Even though the world is changing, the taste is not fade away, and there is a taste where there are people. This is the result of continuous exploration by different nationalities in the long years. Whether you are in a busy downtown or living in a rural alley, the smell is flowing on the square table.

Between mountains and seas, they accidentally took root and formed thousands of dishes. Golden wheat grains are the result of natural selection and human domestication. The nourishment of the soil, the infiltration of rain and dew, and the love of ancestors have created magical seeds and provided food and clothing and hope for mankind.

Historical evolution and the emergence of kindling have greatly changed the way food is eaten. The faint sparks lit up the darkness, burned the warmth and cooked the food. This is the beginning of the history of human cooking, and the contribution of fire to cooking is no small matter.

The ingredients collide and the atmosphere blends; Taste buds touch, with endless aftertaste. Seasoning is the soul of a dish. Passionate spicy taste releases human nature; The fresh sweetness melts the sadness and pain. Life is like a dish, in which you have to experience the ups and downs.

Rich in products and different customs. With a long history and unique cultural characteristics, unique local cuisines have been bred in various places, showing a variety of flavors.

Huaxi is a beautiful place name, but few people know that it is in the suburbs of Guiyang, with beautiful scenery. Guizhou University and Guizhou Institute for Nationalities are all here. There is a famous snack street here, and the head office of Wang Ji Beef Powder is here. It's really not like a small storefront, just like eight or nine tables. I can't wait to squeeze 5.6 people at a table, but business is so good. I remember when my boyfriend and I took a taxi from your university to eat there. There are always a lot of people waiting in line, and some people just move a stool and sit outside to eat, completely ignoring the image-the temptation of food exceeds everything; Opposite Wang Ji is a bowl of dancing beef powder. The same business is booming, and the taste is similar, but the flying bowl tastes heavier. However, Wang Ji's brand is very big, with branches all over the country. Only when it comes to Guizhou beef powder, it must be from Wang Ji. I've never liked beef and mutton. It's too fishy, but this soup is really delicious. Huaxi beef powder is the best powder I have ever eaten. The powder is smooth and tender, and the soup is hot and sour. There are fried peanuts and beef slices, which are really delicious. Every time I eat them, there is nothing left. I still feel unfinished after eating, but my stomach is too small to eat.