1. Composition on large intestine noodles, a specialty of my hometown
Example essay
Specialties of my hometown
My hometown is in Wuchuan County, although it is not a beautiful place Picturesque, but rich in products - potatoes, mutton, noodles, etc.
There are many varieties of potatoes: Foret, purple and white, yellow inside and outside, etc. It has different shapes, including round, oval, "treasure gourd" shape...it has uneven small eyes called "bud eyes". Every year when it is planted in the ground, it will sprout and grow into a small seedling wherever it is. . Its colors are also different, some are red and some are yellow. If there is a lot of soil stuck to it when you dig it out from the ground, it will look dark and dirty, but it will taste very delicious.
This place is close to the grassland. There are many people raising sheep, and the mutton tastes particularly tender. The hand-made meat, roasted whole lamb, and blood sausage make people have endless aftertaste after eating them.
The most distinctive thing is the noodles. Not only are the methods diverse, but the names are also refreshing. It can be made into slender "fish", like long yarns. It can also be made into a "wo nest". A thin piece is rolled into a cylinder about an inch high. When put together, it looks like a beautiful big honeycomb. It can also be made into "Na Gao", "Dun Dun", "Bai Lei", "Golden Stick Tiao"... They can be eaten cold or mixed with hot soup. No matter which way you eat it, people welcome it.
If you come to Wuchuan, the hospitable Wuchuan fellows will surely entertain you with their specialties. 2. An essay describing Longxu Noodles
Unforgettable Shanxi Longxu Noodles
The world’s pasta is in China, Chinese pasta is in Shanxi, and Shanxi pasta is in Taiyuan. This sentence is not false at all. There are many kinds of noodles in Taiyuan, such as dragon whisker noodles, knife-shaped noodles, cat ear noodles, coiled dragon noodles, and roasted noodles. What a surprise!
One summer vacation, we traveled in Shanxi. It was already midnight when we returned to Taiyuan from Yuncheng. We were just trying to find a guest house for one night, but suddenly, the magnificent Taiyuan Hotel came into view. We were overjoyed and quickly entered the hotel, asked for a room, and then each ordered a bowl of noodles at the hotel's 24-hour noodle restaurant.
Here comes the face! The first thing served was the Dragon Beard Noodles. I took the bowl and looked at it carefully. A few pieces of mutton cut into strips float on the soup, giving off an alluring aroma. Chop a large handful of green and tender coriander into small pieces and sprinkle it on the noodles. The bowl of soup was filled with fat soybeans, crunchy peanuts, sweet radish and fresh tofu. Just looking at these makes my mouth water!
Let’s look at the Dragon Beard Noodles again. The dragon’s beard noodles are so thin! It is so thin that it seems like floating threads floating on the water, which reminds people of a dragon's beard. Dragon whisker noodles are so smooth! It's so slippery that it can slide down into the soup with a squeaking sound between your chopsticks, making you dumbfounded. The dragon’s beard noodles are so soft! It melts in your mouth, as if it were just a snowflake, unable to stay in your warm mouth. The dragon’s beard noodles are so fragrant! It's so fragrant that you want to wrap its aroma in plastic wrap and let it stay forever.
A bowl of dragon beard noodles can make you enjoy it as if you are tasting the best in the world, or you can eat it as if you are drinking jade juice and nectar, and you will never have enough!
? 3. Creative expression of Fat Intestine Noodles
Fat Intestine Noodles is a famous traditional Han snack in Sichuan and belongs to Sichuan cuisine. It's sour and delicious, extremely sour and spicy. Made with cooking wine, ginger, star anise, cinnamon, fat intestines, etc.
Ingredients:
8 taels of noodles, 4 taels of sausages
Accessories: appropriate amount of pickled pepper, appropriate amount of pickled ginger, appropriate amount of dried chili pepper, appropriate amount of pepper, appropriate amount of coriander, appropriate amount of garlic sprouts
Seasoning: Right amount of vinegar, right amount of chili oil, right amount of salt
Method
1. Roll the noodles and sausage with your hands
2. Combine the pickled pepper and pickled ginger Cut into cubes and set aside. Prepare dried chili peppers and Sichuan peppercorns. Chop coriander and garlic sprouts
3. Cut fat sausage (cooked) into cubes and set aside.
4. Heat the oil pan and soak it first. Add chili pepper, pickled ginger, dried chili pepper, and Sichuan peppercorns into the pot and stir-fry
5. After stir-frying until the flavor is released, add the sausage and stir-fry for a while
6. Stir-fry the fat sausage until it becomes When it is slightly dry, add the stock
7. Bring the soup to a boil over high heat, then turn to medium heat and cook for ten minutes. After cooking, take the soup out and set aside
8. In the pot Boil water to cook noodles
9. After the noodles are cooked, take them into a bowl
10. Pour the soup for cooking the sausage into the bowl, sprinkle with a little garlic sprouts and coriander segments, and put Just some chili oil 4. A 600-word essay on the fat intestines of my hometown
The hot summer has finally passed, and the cool autumn has arrived as expected in people's expectations.
Autumn The sky is like the ever-changing face of a child. Sometimes the sky is clear and the sun is shining brightly. The sky is so high and the clouds are so white. A beautiful poem about "flying geese off the south". Sometimes the sky is covered with clouds, like a pool of turbid lake water, with a sad face. After a while, it starts to rain.
Rain, this continuous autumn rain, comes all at once. It’s endless when I get up. It’s really “the autumn wind and autumn rain make people sad”.
The trees in autumn are colorful. The leaves of most trees begin to wither. Whenever an autumn wind blows
< p> Passed by, the withered yellow leaves were like a group of butterflies dancing in the air, circling, circling, and finally falling; and some trees like maples, the colder the weather, the brighter the leaves become. Clusters of, From a distance, it looks like a group of flames burning; there are also trees such as pines and cypresses, which are still evergreen all year round. In the cold weather, they become more tall and green, adding to the autumn wilderness. Vitality.The garden in autumn is still colorful
. All kinds of flowers and plants are dazzling. A bunch of red is extraordinarily bright and dazzling. From a distance, it looks like a ball of red. The clouds; the chrysanthemums show the style of "the city is full of golden armor". In the rustling autumn wind, the ground is covered with gold
The yellow chrysanthemums are endearing, and their light fragrance is refreshing. Walking to the fields , on the hillside, at a glance, a golden area is full of wild chrysanthemums in bloom.
The orchard in autumn is full of fruits.
Look at the bright red apples on the trees. , fragrant and mouth-watering, go up to pick apples one by one, take a bite, it will be sweet to your heart, and your mouth will be filled with fragrance. Yellow pears are also on the market, looking at them seems to be calling you
It seems irresistible. The furry kiwi fruit is even more eye-catching. Although it looks very ugly, it is very delicious when you eat it in your mouth. It is sweet and sour, making you feel comfortable in every pore. What is that?
It hangs on the tree like red lanterns, as if it is about to fall. It makes you want to catch it involuntarily. When you get closer, look, oh! It turns out to be a persimmon! This persimmon doesn't look like much, but it tastes very delicious.
Autumn is a harvest field. There are harvest fruits everywhere and busy farmers everywhere. The spring is full of fruits, and the sweat of the year has been rewarded. In the harvest fields, the farmer uncle sows the seeds of hope again, sowing the hope for next year. Under the eaves of the farmhouse, everywhere is full of laughter and laughter.
Autumn in my hometown! You are so charming! I want to shout out for 5. The most distinctive fat sausage noodles
Fat sausage noodles
Preliminary processing of fat intestines:
1. Rub salt: 3000 grams of fat intestines Put it into a basin, add 300 grams of salt, mix well, and keep rubbing for 20 minutes. When the thin film on the intestinal wall falls off, rinse it with clean water.
2. Vinegar washing: Turn the inner wall of the fat intestine everted, remove the grease, put it in a basin, add 200 grams of balsamic vinegar, and continue scrubbing for 10 minutes, and turn the intestine back to its original shape.
3. Boil water: Pour the washed intestines into clean water, boil them over medium heat for 10 minutes, remove and rinse with water to make the intestines swell and plump.
4. Soaking: Put the soaked sausage into the bucket again, add water to soak it, add 80 grams each of onion and ginger, and 300 grams of fermented glutinous rice juice. Bring to a boil over high heat, then turn to low heat and cook for 20 7 minutes until cooked, take out and let cool, cut into sections with a knife and set aside.
5. Stir-fry: Heat the oil in the pot until it is 40% hot, add 80 grams each of green onions, ginger slices, 3 star anise, and 1 grass fruit, stir-fry until fragrant, add 200 grams of sugar over low heat Fry until it turns into sugar color. Immediately pour in the fat sausage, stir-fry over low heat until the surface bubbles and takes shape and color. Then add 150 grams of balsamic vinegar to remove the fishy smell. At the same time, add 30 grams of soy sauce and mix well to "look for color". Pour in the pre-cooked rice. 5000 grams of red soup, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes, add 30 grams each of amomum villosum powder and sand ginger powder, stir well, turn off the heat and set aside.
Make red soup: Heat 800 grams of rapeseed oil in a pot until it is 50% hot, add 120 grams of dried red bell pepper, 100 grams each of ginger slices, green onions, and 30 grams of dried red peppercorns and fry When fragrant, add 300g of chopped Pixian bean paste and 250g of sweet noodle sauce and stir-fry over low heat until the red oil comes out. Add 150g of pickled radish, chopped pickled cabbage, 150g of pickled ginger, and 100g of chopped pickled pepper. Stir-fry over low heat to dry out the water vapor. Add Saute 8 grams of bay leaves, 5 grams of cumin, 3 grass fruits, and 1 star anise over low heat until fragrant. Add 5000 grams of bone broth and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Filter out the residue and add 150 grams of red wine. , 100 grams each of light soy sauce and rice wine, 30 grams of sugar, 20 grams each of MSG and chicken essence, and 15 grams of white pepper, stir well and serve.
Process of showing up:
1. Add 5 grams of Baoning vinegar, 3 grams of fresh soy sauce for noodles, 2 grams of salt, 1 gram of MSG in a bowl, and add 20 grams of washed pea tips. Gram, pour 50 grams of noodle soup and stir well, add 100 grams of cooked noodles.
2. Pour 50 grams of cooked fat sausage and 100 grams of red soup for cooking fat sausage into a bowl, sprinkle with 10 grams of chopped celery and serve.
Covering all aspects
1. It is best to use balsamic vinegar to wash fat intestines. Although the price is slightly more expensive, the fishy removal effect and vinegar aroma are much better than white vinegar.
2. Boiling the fat intestines in water can basically remove the fishy smell, take them out and let them cool, then add the fermented glutinous rice and cook them. Not only will the taste become elastic, but the cholesterol content will also be reduced to a minimum.
3. The fat sausage should be fried until it is "oiled" before it becomes fragrant. Stir-fry until it bubbles and immediately cook with vinegar and soy sauce, which can absorb the sour aroma and sauce color to the greatest extent.
4. When frying the sausages, add a little more vinegar, because part of it will evaporate as it is heated.
5. The method of adding a little wine when making red soup is learned from Western chefs. The light aroma of wine is very charming, and it has a good effect of removing fishy smell and increasing freshness.
6. You can make more sausages at a time and soak them in the soup for two days to make them more flavorful. 6. A 250-word essay on Linxia specialty noodles and sausages
My hometown is Linxia, ??a place with beautiful mountains and clear waters and rich products.
Let me first introduce to you the charming scenery of my hometown, including Songming Garden, Liujiaxia Reservoir, the Pearl of the Yellow River, Yueshui Gorge, etc. Songming Garden has picturesque mountains and clear waters. If you go to Songming Garden in spring, you will see the ice and snow melting, the grass and trees quietly wearing green clothes, naughty birds, hard-working bees and lively bees. Butterflies are flying around in the grass, creating a vibrant scene everywhere.
If you go to Songming Garden in winter, the trees and the earth will be dressed in snow-white clothes, and walking on the snow will feel like stepping on piles of cotton. No matter what season you go to Songming Garden, you will be amazed. Enter a fairy tale like wonderland. Let me introduce to you the specialties of my hometown, including walnuts, Sichuan peppercorns, giant peach apricots, beer special fruits, etc.
I like to eat beer fruit the most. It grows in the mountainous area 2400 meters away from Hezheng. It can live up to 180 years. It tastes sweet and sour and contains calcium, potassium, iron and other nutrients. ingredients, the drinks made with it are sweet, delicious and very delicious. I welcome you to my hometown. 7. The most distinctive Fat Sausage Noodles
Fat Sausage Noodles
Initial processing of Fat Sausage:
1. Rub salt: Put 3000 grams of Fat Sausage into a basin, add Mix 300 grams of salt and keep rubbing for 20 minutes. When the thin film on the intestinal wall falls off, rinse it with clean water.
2. Vinegar washing: Turn the inner wall of the fat intestine everted, remove the grease, put it in a basin, add 200 grams of balsamic vinegar, and continue scrubbing for 10 minutes, and turn the intestine back to its original shape.
3. Boil water: Pour the washed intestines into clean water, boil them over medium heat for 10 minutes, remove and rinse with water to make the intestines swell and plump.
4. Soaking: Put the soaked sausage into the bucket again, add water to soak it, add 80 grams each of onion and ginger, and 300 grams of fermented glutinous rice juice. Bring to a boil over high heat, then turn to low heat and cook for 20 7 minutes until cooked, take out and let cool, cut into sections with a knife and set aside.
5. Stir-fry: Heat the oil in the pot until it is 40% hot, add 80 grams each of green onions, ginger slices, 3 star anise, and 1 grass fruit, stir-fry until fragrant, add 200 grams of sugar over low heat Stir-fry until it turns into sugar color, immediately pour in the fat sausage, stir-fry over low heat until the surface is bubbling, set and colored, then add 150g of balsamic vinegar to remove the fishy smell, add 30g of soy sauce and stir well to "look for color", pour in the pre-cooked 5000 grams of red soup, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes. Add 30 grams each of amomum villosum powder and sand ginger powder, stir well, turn off the heat and set aside.
Make red soup: Heat 800 grams of rapeseed oil in a pot until it is 50% hot, add 120 grams of dried red bell pepper, 100 grams each of ginger slices, green onions, and 30 grams of dried red peppercorns and fry When fragrant, add 300g of chopped Pixian bean paste and 250g of sweet noodle sauce and stir-fry over low heat until the red oil comes out. Add 150g of pickled radish, chopped pickled cabbage, 150g of pickled ginger, and 100g of chopped pickled pepper. Stir-fry over low heat to dry out the water vapor. Add Saute 8 grams of bay leaves, 5 grams of cumin, 3 grass fruits, and 1 star anise over low heat until fragrant. Add 5000 grams of bone broth and bring to a boil over high heat. Reduce to low heat and simmer for 20 minutes. Filter out the residue and add 150 grams of red wine. , 100 grams each of light soy sauce and rice wine, 30 grams of sugar, 20 grams each of MSG and chicken essence, and 15 grams of white pepper, stir well and serve.
Process of showing up:
1. Add 5 grams of Baoning vinegar, 3 grams of fresh soy sauce for noodles, 2 grams of salt, 1 gram of MSG in a bowl, and add 20 grams of washed pea tips. Gram, pour 50 grams of noodle soup and stir well, add 100 grams of cooked noodles.
2. Pour 50 grams of cooked fat sausage and 100 grams of red soup for cooking fat sausage into a bowl, sprinkle with 10 grams of chopped celery and serve.
Covering all aspects
1. It is best to use balsamic vinegar to wash fat intestines. Although the price is slightly more expensive, the fishy removal effect and vinegar aroma are much better than white vinegar.
2. Boiling the fat intestines in water can basically remove the fishy smell, take them out and let them cool, then add the fermented glutinous rice and cook them. Not only will the taste become elastic, but the cholesterol content will also be reduced to a minimum.
3. The fat sausage should be fried until it is "oiled" before it becomes fragrant. Stir-fry until it bubbles and immediately cook with vinegar and soy sauce, which can absorb the sour aroma and sauce color to the greatest extent.
4. When frying the sausage, you should add a little more vinegar, because part of it will evaporate as it is heated.
5. The method of adding a little wine when boiling red soup is learned from Western chefs. The light aroma of wine is very charming, and the effect of removing fishy smell and increasing freshness is very good.
6. You can make more sausages at a time and soak them in the soup for two days to make them more flavorful. 8. An essay about Zhajiang Noodles
Zhajiang Noodles in Old Beijing
Zhajiang Noodles are one of the specialties of old Beijing. I heard from others that as soon as you enter the old Beijing Zhajiang Noodle House, there will be more than a hundred waiters to greet you. I didn't believe it, so when I traveled to Beijing, I went to the Old Beijing Zhajiang Noodle House.
That day, when we walked into the noodle shop door, no one came to greet us. After ten minutes passed, there were gradually more people in the noodle shop. When two customers walked into the noodle shop, all the waiters in the noodle shop shouted at the same time: "You two, please come in!" I don't understand why they didn't greet us together when we entered? Maybe it was because we went too early and there were too few people in the noodle shop! I took a bite of noodles with soybean paste and almost vomited out. This noodles was so unpalatable, but the food in the south is so delicious!
Although we were not greeted by the waiters at the Zhajiang Noodle House in old Beijing, the experience there was quite unforgettable 9. An essay on making noodles
Tonight, I went to the After passing Chuangwang, I felt very hungry and wanted to eat noodles. My parents went out for a walk, so I had to take action myself.
First of all, I chose the ingredients. I thought about it and finally decided to use tomatoes and scrambled eggs to make noodles. I took out an egg and knocked it on the edge of the bowl. The egg cracked a crack. I broke it off with two fingers, and the yolk and egg white fell obediently into the bowl.
However, a small piece of eggshell also slipped in. How could I let it make trouble here? I used the index finger of my left hand to press it and drag it out.
However, this eggshell is not a vegetarian. It will "teleport" instantly and cannot be held down at all. So, I lowered my right index finger again, trying to pinch out the eggshell. This eggshell was really a "martial arts master" who also knew the trick of "transformation". As soon as I pinched it, it slipped off and slipped away.
This time I was so anxious that I tried my best to finally catch it with a "ten-finger thrust". Then I mixed the eggs, and the next step was to cut the tomatoes.
I picked out a small tomato, washed it first, then took out the kitchen knife, and started working. I pinched one side of the tomato and cut it with a knife. I was dizzy! ! ! Only a piece of skin was cut off! ! I recalled the way my mother usually cut tomatoes, and I also imitated the way my mother cut tomatoes... Finally, the project was completed (completion date: May 23, 2007). After solving these two major difficulties, I poured in the oil, eggs, and tomatoes one after another. Got into the pot and added some water.
At this time: "Everything is ready, all I need is the east wind (noodles)". I took out a bundle of egg noodles, and I could only eat half of the bundle with my appetite, so I pulled it out from the middle. It was really a bad start. I pulled out half of the bundle, and the rest slipped out. Fortunately, I had quick eyesight and quick hands, so I lay on my chest. I withstood it... The noodles are ready... snore... snore... it smells so good...