Sixth grade composition about my favorite food

Good food is not just food on the table. It also includes leisure snacks, all kinds of biscuits, cakes, sugar, candied fruit, dried fruits, meat products, tea and other products, each with its own flavor, which can be called delicious food. I would like to share some essays about my favorite food in grade six, hoping to help you.

Sixth grade composition about my favorite food 1

There was a catastrophe, and "novel coronavirus" violated people's health, making people sick and even dead. I am not a doctor, but a student. I can't be a soldier, I can only stay at home.

The days of staying at home are very long. In order to supplement the snacks at home, my mother and I are going to make a delicious snack at home-millet crispy rice.

Let's get started. First of all, we searched the internet to make videos, and there were many small videos of making millet crispy rice. After browsing, we chose the simplest one. After reading it two or three times, the operation process is all in my mind. I thought confidently: it's so simple, I'm sure I can do it well.

First, I prepared a bowl of millet and soaked it for two hours. Then pour out the water, sprinkle some salt and add the right amount of flour, but how much flour do you want to add? I'm a little hesitant. I'd better put a little, not too much. So I put some flour in a small bowl and added it to the millet, but it was too little and sticky, so I added some more, more, more flour, which was so difficult! Mom quickly came to support and added some water. Finally, the millet dough is neither sticky nor hard. I will wake up for 20 minutes after kneading the dough. In these 20 minutes, I watched the video twice again to make the crispy millet taste better. After waking up the dough, I rolled it into pancakes. I rolled so hard that my hands were red and itchy. After rolling, I cut it into square pieces with a knife, and then punched holes in each piece with a fork, so that the crispy rice crust would be more brittle when fried. I was pricking it when my sister suddenly ran over to make trouble and pricked several pieces of rice crust with a fork, so I quickly went to "rescue" the broken rice crust. Fortunately, the rescue was timely, otherwise there would be no food! Finally, the small pieces of crispy rice are ready, and now it's time to start frying!

At first, because I didn't know how hot the oil should be, the oil in the first pot was so hot that it was fried black. "This is the first time, it is normal to do it badly!" My mother comforted me when I was depressed. Then my mother turned off the fire and let the oil cool before frying. This time, with the help of my mother, I fried it until it changed color, then fried it again and colored it. It's crisp this time, and finally sprinkle with barbecue material or cumin powder.

Looking at this very successful millet crispy rice, every piece is golden yellow, and the attractive aroma makes people appetite. When you bite it, it immediately falls apart and breaks into five or six pieces. The crispy feeling and the fragrance of millet are really delicious, and I can't stop if I want to stop!

By making millet crust, I understand a truth. Some seemingly simple things are actually difficult to do, and they need to be serious and persistent to do well. The same is true of learning. Although it looks simple, it can't be sloppy. You must study hard to learn well.

About my favorite food, grade six composition 2

Zou Yuxi's first lecture on food on the tip of his tongue is being broadcast! Today's theme is sour plum soup. Sour plum soup is not only a traditional food in China, but also my mother's specialty "soup", which is an extraordinary food for my brother and me!

Let's talk about Zou's "soup" method, which is an exclusive formula. Firstly, a certain amount of ebony, hawthorn, hawthorn and licorice are weighed and put into water, and a little mint leaves are put if they like cold taste; Need to put a little black wolfberry in your eyes; If you want fragrance, put a little osmanthus. After soaking for a period of time, put it into a tea bag and fill it with pure water. The ratio of water to ingredients is about 1: 500. Usually, mother puts two liters of cold water at a time. After the fire boils, simmer for 20 minutes, then add rock sugar and stew for 10 minutes. Speaking of which, do you think it's nothing special? Do you know why my sour plum soup is particularly beautiful in color and rose? Don't worry, the exclusive secret recipe is coming, because mom added luoshen flowers to it. Put Luoshen flowers five minutes before turning off the fire, and the soup color is no longer yellow but beautiful rose. Take out the tea bag after turning off the fire and let it cool completely. Wow, the delicious sour plum soup is already in front of my eyes. I was just about to take a sip when my mother knocked on my little head: "Little greedy cat, how to drink sour plum soup is the best?" ! "aha! Ice, of course. I quickly hid the sour plum soup in the refrigerator.

Let's listen to why iced sour plum soup is popular these days. At the end of Yuan Dynasty, Zhu Yuanzhang used to be a peddler selling ebony. At that time, the plague was rampant, and Zhu Yuanzhang was unfortunately ill. When he struggled to take ebony out of the warehouse, he suddenly smelled the sour taste of ebony and was refreshed. So, he took ebony as the main ingredient, with hawthorn and licorice as the soup, and took it every day. A few days later, his plague miraculously recovered. It turns out that my favorite sour plum soup has such a history. Today, I have increased my knowledge.

After listening to the story, the cool sour plum soup has been invited out of the refrigerator. I can't care about the image of a lady anymore. I jumped out and grabbed a cup. I couldn't wait to bury my whole face in the cup, but I took a sip carefully. Wow! Awesome! -sour, sweet and cold. There is sweetness in acid and coolness in sweetness. "Knock, knock, knock, knock, knock, knock, knock, knock, knock, knock, knock, knock, knock. "I'll finish it first!" "You have to make pears in Kong Rong" ... alas! This sour plum soup is really tempting.

Hey, hey, I'm stuck. Come to my house if you want, but don't forget to tell me how attractive sour plum soup is to you. If you want to know why the second lecture is about, listen to the next chapter!

About my favorite food Grade 6 Composition 3

I am a veritable "snack expert", and all kinds of delicious food can't escape my mouth. Among all kinds of delicious food, I finally tasted a kind of "treasure" that I never tire of eating-clay pot rice. It was a weekend, and my mother asked me, "Do you want to eat out?" I said, "Sure, where to eat?" "Then I'll take you to eat' food you've never eaten'!" My mother said mysteriously.

When it was time for dinner, my father drove us to Yuhua Clay Pot King near Jiuduntang. Oh, it dawned on me that my mother took me to eat clay pot rice. As soon as I entered the hall, I rushed upstairs. There are many people upstairs. We sat down at the table near the window. My mother ordered sweet and sour pork ribs, crispy rice, fried fungus with broccoli, one soup and three clay pot rice. Soon, the food was served. Red is like fire, green is like grass, and red and green are matched. It's really beautiful, and it's appetizing at first sight. We waited for the food to arrive while eating. Finally, an uncle pushed a two-story car towards us. There are more than a dozen bowls of clay pot rice on each floor, only to see him wearing thick gloves to check and bring the clay pot rice we ordered. Mother said, "The rice cooked in this small casserole is called clay pot rice. It takes twenty minutes to cook a clay pot rice after the rice is put in. The pot and rice just served are very hot, so be careful. " After a while, my mother opened the lid, and delicious rice appeared in front of me: green vegetables above, and Huang Chengcheng's crispy rice below. Suddenly, a strong aroma filled my mouth and made me lick my lips. I picked up the spoon and couldn't wait to taste it. At this time, my mother spoke: "Eating clay pot rice is very particular. You can usually eat it from the side. If you want to make your pot thicker, you can stuffy it for a while. Before eating, you can spoon some soup and pour it along the edge of the rice. When you hear the sound of "sizzling", gently pry it with a spoon and the pot and rice will be out of the pot. " Mom said and demonstrated, and I also learned to do it in my mother's way. Hey, it's really like that! I dug a spoonful of rice and put it in my mouth. Wow, it smells good. This meal is really different! I wolfed down the crispy rice crust, which made my cheeks ache and I couldn't bear to stop. After eating, savor the taste just now. I can't help smacking my lips and touching my chubby belly. I really want another bowl. However, the "memory" in my stomach is not enough ... After listening to my introduction, did you fall in love with clay pot rice at first sight? Action is better than action. Go and taste it!

About my favorite food, grade 6 composition 4

Speaking of steamed buns, everyone knows. There are steamed buns in the streets, from small steamed buns shops to big brand chain stores and even high-end hotels. There are steamed buns all over the country, but once the place is changed, the oranges in the south and the oranges in the north will change immediately. The steamed buns in Jiangnan water town probably won't howl at the north wind, will they?

The steamed buns in the south are all similar. They are quite small, one bite at a time, but they taste different. Some shops are filled with some soup, the bottom is very flat, the skin is light brown and the meat is fragrant. You can see at a glance that there is a rich soup; Some shops are Nanxiang Xiaolong, which is written on the signboard, but it doesn't seem to smell like that. The best thing is that the meat is bigger and the skin is tightly wrapped. I didn't say that. I asked some customers and ate many homes, but I didn't think it was delicious. Maybe Nanxiang is not suitable for me!

In a sense, steamed bread is steamed bread when it is small. There is really no difference in technology between them. At most, the materials are different, right? I only eat leek stuffing, green, dotted with meat stuffing. The oil on the vegetable powder sparkled, so I took a bite. It was fresh but not salty. Meat and vegetables are fragrant but not greasy. Of course, leeks can also be replaced with shepherd's purse and cabbage, and the taste is OK.

And those who put tofu in buns are called tofu buns. Tofu is soft, which can't reach the taste of meat stuffing, but it is tasteless and insipid. I still miss the leek stuffing after eating it several times. Can the smell of tofu compare with that of meat stuffing? Just like the big fellow in the north and the talented person in the south of the Yangtze River: the big fellow is plain and the talented person is changeable, even if the gender is the same, the personality is very different. Therefore, I personally think that the meat stuffing is delicious, and the aroma alone makes people covet.

A small cage filled with seafood gives people a brand-new experience. Ningbo is a seaport city. When can I eat less seafood? Innovative shopkeepers add seafood such as shrimp and crab roe to the meat stuffing. The shrimps I have tasted are Guangdong crystal shrimp dumplings, including whole shrimps and chopped shrimps. If you lift it personally, it is still delicious as a whole, because I don't know how many shrimps are broken! Southerners eat shrimp or fish, which is such a delicious taste. Add a delicious taste and the whole dish will be fine. The umami taste of shrimp filters out greasy meat stuffing, and turns into meat and seafood, which is really delicious for us southerners. The same is true of crab roe, which is called "Wang" in the dialect, with a special image, because when crab roe comes out of the oil juice, doesn't it flow out like spring water?

Steamed buns in the south of the Yangtze River are different from those in the north. Look at the varieties of steamed buns in a few cities, but they all reflect the characteristics of southerners: small and exquisite, pleasing to the eye and colorful. At this point, the steamed bread, steamed buns and steamed buns in the north are really inferior!

About my favorite food, grade 6 composition 5

If someone asks me what my favorite food is? I will tell him without hesitation-that is the "Ginger Duck" with Xiamen's unique flavor.

Yes, speaking of ginger duck, it has a long history. In Shang dynasty, it was carefully produced by a generation of famous doctors. Because it has the effect of promoting blood circulation, it is favored by the court and enjoys the title of "court food"! Nowadays, ginger duck is lucky enough to spread and become a unique signature snack in Xiamen, which is deeply loved by tourists at home and abroad! And I am no exception, die-hard fan, the court food "Ginger Duck"!

I first met ginger duck a few years ago. I remember it was a winter night when my father came home from work. Just outside my house, before people entered the door, a fragrance floated into my house first. I unconsciously followed the aroma to my father, stared at his handbag and swallowed my saliva in my throat. I'm too greedy! Dad seems to have guessed my mind, deliberately ostentatiously improved his schoolbag and said loudly, "Look! Baby daughter, this is ... "Before Dad finished, I rushed over and grabbed the bag in his hand. Opening the lid of the box, the smell of duck meat and ginger floating all over the house has made people salivate, and I can't take care of my parents' earnest teaching that "girls should eat well" every day. My two little hands grabbed the "big duck leg" exposed at the top and couldn't wait to taste it first!

The smell and color are still fresh in my memory-the shiny appearance is full of hot fragrance. Before you open your mouth to taste it, only that fragrance has made people "move their lips". Take a gentle bite, the meat inside is delicate and tasty, and there is no greasy feeling, and there is no feeling that duck meat is difficult to chew, so I can't help but be fascinated. Elastic skin is necessary, even I, a picky little guy who never eats skin, can't help but give a thumbs up. It's so delicious that I can hardly describe it in words. Everything about it is a treasure, and every taste is so unique and unforgettable. Even the ingredient, old ginger, let me enjoy it beautifully-I can't eat the spicy taste of ginger at all, only the wonderful taste of ginger and duck is left for me to savor ... which brings me infinite beautiful reverie!

Since then, this absolutely competent "court food-ginger duck" has become a frequent visitor to my family. Come to my dinner table if you have anything to do and enjoy our beautiful life! Dear friends, when you come to Xiamen, don't forget to find an authentic shop and try our special snack in Xiamen-the court food "Ginger Duck"!

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