My hometown is Kunshan, Jiangsu Province. When it comes to Kunshan, everyone may know that Yangcheng Lake hairy crabs are the most famous there, so please come with me!
Let's meet Yangcheng Lake hairy crabs first! Its body is oval, with eight legs, thin, sharp claws on the legs, with golden Mao Mao on it, and a pair of big pliers that can "bite" people. It walks differently and "horizontally"; Its eyes are very small, like two black rice grains, which will retract when touched lightly; Its abdomen is white, like a big fan, triangular is male crab, round is female crab; The most interesting thing is that its two lips open and close when drinking water, and it will spit out a string of pearl-like blisters!
Next, turn this tyrannical hairy crab into our delicious food! In order not to make the hairy crabs' feet fall off, we have to tie them one by one with ropes. The hairy crabs, which were just full of pride and bared their teeth, are now shrinking their hands and bowing their heads like criticized pupils. Then put it into the steamer with water. Through the transparent cover, we can see that the original blue shell of hairy crabs gradually turns red, and the fragrance also floats out of the steamer.
finally, we can enjoy this delicious meal. Peel off the small shell on the belly of the hairy crab, and then peel off the hard shell on the back, revealing the tender crab yellow. Take a bite and put it in your mouth, which will "stick" your lips. Crab meat is not only fresh in your mouth, but also a little sweet. If you dip it in Jiang Mo vinegar, don't mention how delicious it is! 2. Help write an essay about Yangcheng snacks in Yangcheng County, Jincheng City, Shanxi Province. Thank you. It is not less than 5 words
to mention "miscellaneous cutting", which is a household name in Yangcheng County, Shanxi Province, and is well known to all women and children; In spring, summer, autumn and winter, when the weather is cold, especially in the morning, you can see a street, or a lane, a stall, surrounded by a group of people, in addition to people sitting on simple tables and stools, there are also people sitting or standing next to them, with the No.2 bowl on their lips, all of whom look delicious like gluttons, which is really a scene of Yangcheng.
But I don't know where the word "miscellaneous cutting" came from. From the word meaning alone, miscellaneous words are easy to read, because this kind of eating is a mixture of raw materials with vegetarian dishes, finished products made of pigs, sheep and cattle, and vegetables such as white radish, wax gourd and beans, and the soup is watery and easy to eat, so the miscellaneous words probably come from this.
But I don't know which word this word "cut" is. Originally, someone wrote a word beside the word "food", but I looked it up, and it wasn't in the dictionary. When I saw someone using "cut" instead, I had to use it as a fake today. However, I think it makes sense to replace this word. Aren't those meat things cut off one by one with a sharp knife? In Yangcheng, "miscellaneous cutting" can be divided into two categories, one is "miscellaneous cutting" of sheep, and the other is "miscellaneous cutting" of cattle. It seems that the former is more authentic, and it is made of sheep tripe, sheep blood and sheep soup.
Especially in the winter morning, eating a bowl is fragrant and spicy, which fills the stomach and warms the body. It's really enjoyable. Because of this, people used to eat "miscellaneous cutting" mostly in winter, but now they eat it all year round. Moreover, they used to eat it mostly in the morning, and now some people eat it at noon. In Fengqiao Market, there is a shop specializing in "miscellaneous cutting", and many people eat it.
As for the "miscellaneous cutting" of cattle, the stewed beef strips are put in, and most of the blood clots used are pig blood. In summer, because sheep "miscellaneous cutting" is easy to get angry, the second kind of "miscellaneous cutting" can be eaten outside winter.
However, the cost of "miscellaneous cutting" of the first kind of sheep may be higher. However, some smart merchants value long-term interests and would rather win the favor of many citizens with high-quality services. In Yangcheng, there are many people engaged in the "miscellaneous cutting" business, and the annual income is also high. The price of a bowl is two yuan, but it sells nearly 1 bowls a day, and the profit is 5%. The daily income is nearly 1 yuan, and the annual income is 3, yuan.
this is called "making small profits". When it comes to the taste of "miscellaneous cutting", it may be in line with the taste of Yangcheng people. In addition to the main raw materials, garlic, oil pepper and coriander are indispensable condiments, and of course, salt, monosodium glutamate, soy sauce and vinegar are indispensable.
With the accelerated pace of life, more and more people are eating miscellaneous cutting. Look at the miscellaneous cutting shops near the school, most of them are students. But eating is different, some want peppers, some want radishes, and some want vermicelli. In short, some need to put more, some need to put less, and some need not to put it. Shop owners will ask everyone according to their personal likes and dislikes.
Looking at so many students eating, I think that most of the college students who go out from Yangcheng have a deep relationship with miscellaneous cutting. Of course, when we look back on the days when our parents were hungry at school, "miscellaneous cutting" is simply a luxury for them. We should cherish the happiness now, grow ourselves for the continuous progress of society, and be a useful person to society.
ha ha! ! . 3. Shanxi cuisine composition 6 words
Stone cake of Shanxi cuisine
"Stone cake" is a unique food popular in Fenyang. It is not only crispy, salty and fragrant, nutritious, easy to digest and storable, but also deeply loved by people because of its unique manufacturing method. It is named because it is made by placing the cake embryo on the hot stones. Stone cake has obvious legacy of ancient stone cooking. The Yellow River has experienced a long historical process of human use of fire. The appearance of stone cooking method should be said to have a certain relationship with the consumption of human cereal, wheat and other granular foods. Planting grain for food began in Shennong period. Shennong is a sage among the ancestors of the Yellow River, the legendary Emperor Yan, and one of the ancestors of the Yellow River nation. He initiated agricultural production and taught people to eat grain. "White Tiger Pass" cloud; "People in ancient times all ate animals and animals. As for Shennong, there are many people and there are not enough animals, so Shennong made Lu and taught the people to work because of the time of the day and the benefits of dividing the land." However, grain is not suitable for direct barbecue on the fire, and our ancestors invented the method of "burning the valley on the stone". "Ancient History Textual Research" says: "Shennong called the people to eat the valley, and released rice and burned it on the stone." As for the "burnt valley on the stone", there are many records in other ancient books, such as "The Book of Rites and Liyun". Drink burnt millet in a cup, add it to the burning stone, and make it cooked. " "The arm-dissected sausage meat is cooked on the burnt stone." This method is to heat the stone and cook the grain directly on the stone. This is mainly to use the characteristics of slow heat transfer, slow heat dissipation and uniform heat distribution of stones to achieve the purpose of controlling the temperature. This method has been used by later generations. In the Tang Dynasty, there was a system of "stone cake", which was called "natural cake" in the Ming and Qing Dynasties. This ancient cooking method is still widely popular in Fenyang. Fenyang stone cake has two kinds of white flour and bean flour, the latter is generally for your own consumption. Because people's eating habits are different, white flour cakes are divided into filling stone cakes, sugar stone cakes and ordinary stone cakes. The main raw materials are white flour, sesame oil, yeast (the proportion is 1 kg of white flour, .2 kg of sesame oil and .1 kg of yeast) and alkaline flour. For example, it is best to put some fried pitted seeds, pepper water and salt in the bean flour pebble cake. The stuffing is made of brown sugar. General pebble cake: 1. Adjust the yeast the day before production; 2. Pour oil and alkali: pour sesame oil into a porcelain basin, add alkali juice in proportion (.2kg sesame oil, add two small handleless wine cups alkali juice), stir well, then pour boiling water and stir again. 3. Cool the oil and alkali water before pouring the flour (if the oil and alkali water is not enough, you can use cold water instead). When it is cotton wool-like by hand, mix the dough well, and the hardness is similar to that of dry cake. After the noodles are mixed, leave them for ten minutes before making them. Before making, wash the stones clean, pour in the sand, rub some oil (to prevent the stones from sticking to the bread) and then stir them repeatedly to make the stones heat up evenly. When making, first grab a piece of dough and knead it repeatedly to make it look smooth. Then, knead the dough into a round pancake. Spread the hot stones around the seeds, leaving a thin layer in the center, put the round cake embryo on it, and then cover the stones around it. Generally, about 15 pieces can be made per kilogram of surface. Filled pebble cake: 1. Mix the brown sugar stuffing well in advance, put some sesame seeds in it and mix well with the fried white flour and cooked sesame oil. 2. The making method is the same as the mooncake wrapping method, but the stuffing is only half of the mooncake stuffing, and the rest is the same as the previous method, but it is necessary to prevent the sugar juice from flowing out. And sugar pebble cakes: 1. Dissolve white sugar in boiling water before eating; 2. Oil and alkaline water should be reduced as appropriate; 3. When kneading dough, you should first use alkaline water and then add sugar to dissolve the juice; 4. Other productions are the same as before. Bean-flour pebble cake: 1. Stir-fry pockmarked seeds beforehand, and pay attention to prevent scorching; 2. Dissolve salt into liquid with boiling water, and then inject pepper water; 3. When kneading dough, first inject oil and alkali water, then add salt juice, mix well, and knead repeatedly; 4. The production is the same as the barbecue method. Although this method of baking food is ancient, it is not easy to burn and can be cooked thoroughly because of its uniform heat transfer. It tastes salty, crisp and fragrant, and it is very delicious. Nowadays, the value of pebble cake has doubled, and it has become a birthday gift for people visiting relatives and friends and children. 4. My favorite food composition in Jincheng
I came out of my home and walked on the wide and straight Zezhou Road. The traffic on the road was endless, and tall buildings stood on both sides of the road. The tall and lush phoenix trees on the roadside brought shade to pedestrians in the hot summer. When night falls, all kinds of neon lights merge the road into a glowing galaxy.
Walking all the way from west to east, there are motionless guards standing in front of the solemn municipal building, vivid street statues are eye-catching, and the bustling vegetable market is full of all kinds of fresh fruits and vegetables. People are doing sports in the stadium, and there is a thriving scene everywhere. Further on, there is a beautiful park. Every morning, many old people do morning exercises here, walk the birds and breathe the fresh air in the morning. After dinner, people and their families went for a walk by the lake, and the children played games on the grass. The beautiful environment gave people a good mood. But I heard from my father that just over a decade ago, it was just a suburb and deserted. In this short period of more than a decade, there have been such great changes and developments, all of which come from the infinite wisdom and unremitting struggle of Jincheng people.
the new city is like this, and the old city has a new look. After renovation, People's Square glows with new brilliance. The biggest change is the area around Huanghua Street. A few years ago, it was still full of dirty and messy alleys, but now there is no trace left by the years. In the past, dilapidated bungalows were demolished and replaced by new and bright residential buildings, and the streets became wider and brighter.
People's lives are also changing. There are all kinds of goods in shops, and vegetables in all seasons can be eaten at any time. Barbershops, photo studios, laundries and supermarkets everywhere in the street provide great convenience for people's lives. Swimming concept and cinema provide places for people to rest and entertain. In addition, Jincheng has developed many tourist areas, such as Mount Jue and the Imperial Palace, which have attracted many tourists from all over the country. On holidays, the whole family goes out together, watching beautiful mountains and rivers, visiting places of interest, climbing mountains and boating, which is really enjoyable.
Even today, our Jincheng is under constant construction. More high-rise buildings are rising, more trees and grasslands are dotted with our homes, people's lives are getting richer and richer, and people's smiles are getting more and more cheerful. The tomorrow of Jincheng will be even better. Each of us is like a grass, a tree, a brick and a tile in Jincheng. This is our home. Our bright future is Jincheng's brilliant tomorrow. 5. Write an essay about snacks with Shanxi flavor
As an authentic Shanxi native, today I will introduce Daoxiao Noodles, a famous food in Shanxi.
Speaking of Daoxiao Noodles, I believe many friends have heard of it and eaten a lot, but not many people know the origin of Daoxiao Noodles. According to legend, after the establishment of the Yuan Dynasty, in order to prevent the "Han people" from rebelling and uprising, the ruler stipulated that ten families should use a kitchen knife and use it in turn when cooking.
Tracing back to Taiyuan TV reporter Yao Tong: At noon one day, an old woman made a stick and sorghum flour into dough and asked the old man to take the knife. (Insert picture) As a result, the knife was taken away by others, so the old man had to return. On his way home, his foot was touched by a thin iron sheet, and he picked it up and put it in his arms.
when I got home, the pot kept ringing, and the whole family waited for the knife to cut noodles. But the knife didn't come back, and the old man suddenly remembered the iron sheet in his arms, so he took it out and said, Use this to cut noodles and eat! The old woman was a little angry and blamed the old man and said, you are talking nonsense! In our Shanxi dialect, Kan means to brag.
As a result, this chat reminded the old man that he picked up the iron piece and ran outside to grind it on a stone for a few times. Then he put the dough on a wooden board, held the iron piece in his left hand and stood by the boiling pot to "chop" the noodles. After cooking, he fished it into a bowl and poured the marinade. Everyone tasted it and it tasted good. So this method of chopping noodles spread widely. After many reforms, it became the present Daoxiao Noodles.
the face of Daoxiao Noodles! Pastry chef: The ratio of flour to flour is generally one catty. The water temperature is four seasons: warm in winter, cool in summer, and warm in spring and autumn. When you are alive, beat the noodles into ears first, and then knead them together. Pay attention to the fact that you can't add too much water, and you can't add them at once. Then cover them with a wet towel for half an hour and continue to knead them. Why do you cover them with a wet towel? In order not to let them dry and bake them quickly, they are in the process of baking. After absorbing water, knead it until there is no air hole in the middle after cutting the noodles. This way, the cut noodles are smooth and refined, and it is not easy to break when cooking. Reporter's scene: As the saying goes, if you want to do a good job, you must sharpen your tools first. Now that the noodles are alive, the choice of knife is the key to make a real Daoxiao Noodles.
Daoxiao Noodles's knife is different from the ordinary Chelai's knife, but it is a special curved knife. "Daoxiao Noodles's Knife Pastor" (insert picture) This knife is a knife for cutting noodles. It is the most primitive knife. This is a household knife. This is the most commonly used one. This is a hook knife. This cut surface is longer and finer. Now it has developed into a double hook knife. Why is the dough stuck on this knife? Sticking dough is to control the direction of the surface. If there is no dough, the surface will fall behind when it is cut. With this dough, the cut noodles will fly directly to the pot along the dough. This is the most commonly used knife. When cutting, the cut noodles are triangular with willow leaves. It has two sides, but there is an idiom "three knives", which comes from it. What is this knife? When cutting, it is also called a hook knife. Because the surface cut by this knife is longer, it can only be supported on the board to show its advantages. This is a double-hook knife that cuts two surfaces with one knife. It looks more mysterious than a hook knife. If eating Daoxiao Noodles is enough, then watching Daoxiao Noodles is undoubtedly enough.
The cut Daoxiao Noodles, one after another, is like a meteor chasing the moon, drawn in the air.