Bacon's descriptive composition 100 words

1. The unique flavor of bacon is written in the word 100. Legend of Laba porridge 1: Zhu Yuanzhang once begged for food in his early years. One year on the eighth day of the twelfth lunar month, he had not eaten for several days and was hungry and cold. Suddenly, he saw a mouse get into a hole. He wanted to catch a mouse to eat, so he dug a mouse hole, but found some miscellaneous grains in Mi Dou, so he cooked a pot of porridge to avoid eating.

When I became an emperor, I would cook porridge every day on the eighth day of the twelfth lunar month as a souvenir, which also included the meaning of remembering the painful experience. Legend 2: Yue Fei was framed by treacherous court officials and detained for military food. When the people heard the news, every household sent porridge and rice, and Yue Jun mixed it.

This day happens to be the eighth day of the twelfth lunar month. After this day, people will cook Laba porridge and miss Yue Fei and Yue Jiajun. Laba porridge was the most popular in Song Dynasty. No matter the court, the government, the temples and the people's homes, they are all vying to cook Laba porridge.

"Old Wulin Stories" said: "On December 8, people in the temple made porridge with walnuts, pine nuts, milk mushrooms, persimmons and chestnuts, which was called Laba porridge." Also called "five-flavor porridge" or "eight-treasure porridge".

2. Tianjin "Goubuli" steamed stuffed bun It is said that the "Goubuli" steamed stuffed bun shop was opened during the Tongzhi period of the Qing Dynasty. The owner's surname is Gao, and his baby name is "Paparazzi". According to legend, when Gui You was a child, he was so stubborn that he ignored the teasing of the puppy.

So the neighbors made fun of him and called him "dog ignored" Later, Gui You went to learn cooking.

The steamed stuffed bun he made is not only exquisite in material selection, but also unique in skill. The taste is very delicious and distinctive, so it is well received and favored by the majority of diners. Empress Dowager Cixi was amazed.

Since then, this kind of steamed stuffed bun is famous for its "ten times price" and its business is booming. The number of customers who come to taste steamed buns is increasing day by day, which often keeps aristocratic friends busy. Later, Gui You suddenly used his quick wits and came up with a new business idea: even if there are several baskets of clean chopsticks on the table in the shop, customers still want to buy steamed bread. He asked to put the change in the bowl first, and then he gave it to the buns according to the amount of money in the bowl.

Customers eat steamed buns, put down their bowls and chopsticks and leave the shop, while aristocratic friends are too busy to say a word from beginning to end. So the neighbors made fun of him and said, "Paparazzi sell buns and ignore them."

Later, a good neighbor named his steamed stuffed bun shop "Goubuli"; The steamed stuffed bun he made was called "Goubuli Steamed Bun", and Guigui's friends didn't object. Once the name of this shop was circulated, it became a household name, and it has been circulated to this day, which can be described as enduring.

3. Beijing cuisine "Jiaohua Chicken" There is a famous dish in Beijing cuisine, and its name is very interesting. It is also called "beggar chicken" and "Fu Gui chicken". There is a reason why this dish is named after a completely different word: "beggar chicken" originated in Hangzhou, Zhejiang Province, and was made by some poor refugees, namely "beggars" or stealing chickens or begging, but it was not made by a local hot word. When Emperor Qianlong visited Jiangnan incognito, he accidentally left his rags in the street.

One of the beggars felt sorry for him and gave him beggar chicken, which he thought was delicious. He is tired and hungry. Of course, he thinks chicken is very delicious. He was anxious to ask its name, but Huatou was embarrassed to call it beggar chicken, so he praised it as "rich chicken". Ganlong said that this "rich chicken" is delicious.

Afterwards, I learned that this tramp is now the emperor. This "beggar chicken" became a "rich chicken" and became a famous dish because of the emperor's golden mouth.

4. Yunnan Crossing the Bridge Rice Noodles Crossing the Bridge Rice Noodles is a famous flavor snack in Yunnan. Rice noodles are rice lines, which are made of high-quality rice through fermentation, pulping, filtration, steaming and pressing.

Cross-bridge rice noodles are mainly made of soup, sliced meat and seasoned rice noodles. Regarding the origin of crossing the bridge rice noodle, the common people believe a folk story: Once upon a time, there was a scholar in Mengzi, Yunnan Province, who shut himself up on an island in Nanhu for the exam and studied day and night.

His wife brings him meals every day. Because food is often cold on a long road, scholars don't like it. What shall we do? One day, my wife stewed a fat hen. She put the chicken soup in a clay pot, brought rice noodles and seasonings that scholars like to eat, and sent them in a bamboo basket. When she was holding the soup pot, her hand shrank back because of burns.

It turns out that there is a thick layer of chicken oil floating on the chicken soup, which keeps the temperature. So, she blanched the seasoning in the soup, and then added rice flour.

The scholar ate hot food, which was particularly delicious and greatly appreciated. Because his wife wanted to cross the bridge to deliver food, the scholar smiled and said to his wife, "The delicious food you cooked today is called crossing the bridge rice noodles."

Since then, crossing the bridge rice noodles has spread among the people. 5. It was handed down from Qishan, Shaanxi. During the Zhou Dynasty, King Jichang of Wen took people out hunting, and he met a dragon flying out of the water by the Weihe River, bared his teeth and killed innocent people.

Zhou Wenwang asked the soldiers to shoot arrows together, when the arrows sounded in the air. In an instant, the five-foot-long, 1,000-pound dragon was blind, its throat was broken and it fell out of the air.

Because dragon meat can prolong life and ward off evil spirits, King Wen asked the chef to chop the dragon into a square centimeter of diced meat, add seasoning and rot it into minced meat, take out the cooked noodles and put them in a bowl, and pour soup and minced meat on the dragon. Just eat noodles, not soup, and then pour the soup into the soup pot. In this way, not only the soldiers ate the dragon noodles, but also the local villagers got the light and tasted the delicious dragon noodles.

Since then, Qishan people have imitated this way of eating, rotten pork into minced meat and poured soup to eat. This is the minced meat noodles handed down from generation to generation for thousands of years. 6. Hejian donkey meat fire Hejian donkey meat fire is said to have originated in the early Ming Dynasty.

Judy, the prince of Yan, rebelled and went to Caohe River in xushui county, Baoding Prefecture, where she was defeated. When he was hungry, a soldier gave him an idea to kill horses like the ancients.

Horse meat fiber is thick, not particularly delicious, but when you are hungry, you cook horse meat and eat it with local fire. I didn't know it tasted good.

So later, the local people began to kill horses for the "horse meat fire", which was famous for being eaten by the emperor. But the good times didn't last long, not long, because it took horses to beat Mongols.

Horses have become strategic materials, and of course they cannot be eaten by ordinary people. So there is a substitute-donkey meat.

Donkey meat fiber is thinner than horse meat, and it is pure, thin and not fat. Hejian donkey meat fire was born under various international conferences! 7. "Lion Head" and "Lion Head" have now become common people's home cooking. This seemingly ordinary dish has an interesting legend.

Sui.

2. I love my hometown bacon 100 word composition.

1 My hometown is Longlin County, Baise City, Guangxi. When it comes to local products, there are countless, such as sucrose, bacon and bananas. ...

Today I'm going to introduce one of them-bacon. Bacon pigs are killed here every year during the Chinese New Year, and the rest of the meat will be made into bacon. Specific practices are as follows:

First, smear the meat with salt. If you like to eat Chili, you can also apply it with Chili powder.

Second, poke a hole in the head of the meat with a sharp knife, then tie a knot with a rope and hang it on the stove. After a long period of smoking, it can become delicious bacon.

Bacon looks dark, but it tastes delicious.

Chapter II: Bacon in my hometown

Bacon is a specialty of Enshi Mountain Village. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant. No wonder there are bacon specialty stores and bacon shops in major cities all over the country.

In fact, Bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The appearance of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal. Moreover, the color and smell of bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body. Eat all the year round, and you will never have bloating and diarrhea. It is also a green health food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.

Of course, the smoking of Enshi bacon is very particular.

First, pay attention to the timing. The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot.

Second, the production process is exquisite. First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling. In five to seven days, you can get on the kang.

Third, smoking is the most exquisite. Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (fir) including pine needles, pine oil makes bacon difficult to wash, and its meat tastes astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded oil. 4. Avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel of citrus, pepper, pepper stalk, sweet potato vine and so on. Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, achieving the effect of warming and bodybuilding.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun.

3. The diary of the third grade of primary school describes 300 words of bacon. Smoked bacon is a Chinese New Year custom in Guiyang, my hometown. On New Year's Eve, every household has to slaughter a big pig. In addition to entertaining guests, the leftover meat will be coated with special seasonings, put on for a few days first, and then smoked with incense, so that the pickled meat not only has a special flavor, but also can be preserved for a long time.

We haven't cooked this good dish by ourselves since we came to Zhejiang. On Laba Festival this year, my father suddenly suggested smoking bacon, and I agreed with both hands. So, dad bought a big piece of pork, some spices and a bunch of grape branches from his neighbor.

When everything is ready, dad will roast the pork on the stove first, so that the meat will burn slightly. Then he will evenly spread the prepared seasoning, salt and soy sauce on the pork, put it in a jar and seal it. He told me that this was done to soak the aroma and taste into the meat.

A few days later, my father made a fire in an old iron pot with grape branches, and then took the pickled pork out of the jar and hung it on the fire to smoke. Fire and smoke wrapped the pork tightly, but I was smoked with runny nose and tears.

After a while, the purple below burned out. I quickly added firewood to the pot and exhaled air into it. Dad grabbed me and said, "Stop blowing! If the fire is too big, it will scorch the meat and have to be smoked slowly. "

"What if there is no flame and the flame goes out?" I'm confused.

Dad smiled and said, "If the fine firewood burns slowly below, there will be more smoke!" " "

It suddenly dawned on me that the temperature of bacon was still so important, so I waited patiently. Gradually, the smoke blackened the meat. Dad said with a smile, it will take two days to smell it!

Looking in the mirror before washing your face at night, I found that my face was as black as bacon, which made the whole family laugh.

After three days of smoking and baking, bacon finally turned black and shiny. During the Chinese New Year, I served a plate of fried bacon with chopped green onion, which brought me a warmth of returning to my hometown for the Chinese New Year!

4. the composition of bacon I think everyone should have heard of the word bacon. As for bacon, I remember my grandfather told me a story about bacon. Grandpa said that the birthplace of bacon is the coastal areas, where productivity is low and technology is backward.

A villager was hunting in the forest, and finally killed a wild boar in the afternoon and pulled out its fur on the spot. On my way home, I had to cross the sea. When the hunter arrived at the seaside, he found that the ship's load was too small. For safety reasons, the hunter decided to soak the pork in seawater, then hang it on a tree and come back for it in a few days. But the hunter went home and was busy with some things, but he forgot the wild boar. It's been a long time, and it took two years to be dazzled. One day the hunter passed by the seaside and remembered the wild boar he hung on the seaside two years ago. So he went to the place where the meat was hung and took it home. At that time, the meat was already dry and gave off a strong fragrance. When he went home to cook and eat, he found it was quite delicious, so the hunter said that the meat must have been air-dried for a long time, and the salt in the sea water combined with the meat. It was the twelfth lunar month, so this kind of meat was named "bacon".

There is another saying about bacon: the technology was backward in the past, unlike refrigerators and cold storage now. In order to preserve some food, people put vegetables in the cellar, but it still can't meet people's needs, especially the meat preservation equipment doesn't exist at all. In order to preserve meat, people were surprised to find that salt can prevent corrosion, so they smeared salt on the meat and hung it in a ventilated place. 1 year later, the meat was cooked and found to taste as good as fresh meat, so it was passed down from generation to generation. Because the meat is sallow, it is called "bacon"

Nowadays, with the development of science and technology, bacon has disappeared from people's sight, and it is only available in supermarkets in metropolis, but not in every household in rural areas. But it is the signature dish of hospitable farmers in rural areas to entertain guests.

People say that wine tastes good after being stored for many years, and of course bacon is the same. It is best to store it for two years, but the meat stored for at least 1 year is considered as bacon. Cooking bacon is very simple, just wait patiently. The production of bacon takes three stages. (1): Bacon is usually made in the twelfth month. First, the pig was slaughtered and its meat was marinated evenly. Some people like to be a whole pig, which means "smooth sailing", while others are choosing carefully, which means "Excellence" It varies from person to person anyway. (2) Hang the cured pork in a dry and ventilated place, preferably in a "safe zone" out of the reach of livestock, mice and other animals. Then add salt properly when hanging to prevent the meat from being eaten by moths. (3) According to the owner's wishes, the bacon can be put in the kitchen to make a signature dish, or it can be "immigrated" to hang indoors for a period of time.

Nowadays, with the rapid development of science and technology, many big cities have established bacon factories, but the taste is still not as strong as before. In my eyes, I think we should continue to carry forward things handed down by our ancestors like Bacon.

5. Enshi special snack bacon composition 200 words bacon is a specialty of Enshi mountain township. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant.

No wonder there are bacon specialty stores and bacon shops in major cities all over the country. In fact, Bacon has a long history, and the tuition fees collected by Confucius are just "repairing".

The appearance of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal.

Moreover, the color and smell of bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body.

Eat all the year round, and you will never have bloating and diarrhea. It is also a green health food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.

Of course, the smoking of Enshi bacon is very particular. First, pay attention to the timing.

The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot. Second, the production process is exquisite.

First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling.

In five to seven days, you can get on the kang. Third, smoking is the most exquisite.

Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (fir) including pine needles, pine oil makes bacon difficult to wash, and its meat tastes astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded oil.

4. Avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel of citrus, pepper, pepper stalk, sweet potato vine and so on.

Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, achieving the effect of warming and bodybuilding.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun.

If stored, it can be laminated with chaff to prevent carnivorous insects.

6. The narrative about Anhua bacon should be no less than 300 words. Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

Anhua Yang Shan hei Zhu chai huo bacon

1. material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into standard pork ribs with a thickness of 4-5 cm of 0.8~ 1 kg. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper for processing bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

2. There are three methods of pickling: (1) dry pickling. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. The rest of the dry marinade is smeared on the meat strips, marinated for 3 days, and turned over. (2) Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15~ 18 hours, and turn the jar twice. (3) mixed pickling. Wipe the meat strips with dry marinade and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips, and the salt content of mixed pickling should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the fumigation room, light the sawdust, and close the fumigation door to make the fumigation spread evenly. The initial temperature in the fumigation room was 70℃, which gradually decreased to 50~56℃ after 3~4 hours, and the finished product was preserved for about 28 hours. Fresh bacon must be preserved for 3~4 months before it matures.

7. It takes 300 words to write a short article about Sichuan bacon sausage. If you are serious, you can look for it. For example, Newton discovered that the earth has gravity, so people did not float but landed early. If we are serious, we can find something.

One night I asked my mother to boil water. I want to make milk later. Mother boiled water or poured it into a hot kettle and stuffed it with a cork. At nine o'clock in the evening, I poured milk powder into a cup and went to the kitchen to get a hot kettle, only to find that the cork was gone. I searched and searched, and finally found it under the chair. But what surprised me was how the cork got under the chair.

I let out a cry, "ah. .. in ghosts. "Hey, no, maybe mom or dad forgot to put the cork back when they opened the kettle.

I confidently walked up to my mother and said, Mom, did you just turn on the hot kettle and forget to put the cork back? Mom said, "No."

Did I go up to my father and say, Dad, did you just turn on the kettle and forget to put the cork back?

8. About how to write laba rice's composition 100. Today is the eighth day of the twelfth lunar month, and I want to drink Laba porridge. Laba porridge is a very special food. China has been drinking Laba porridge for more than 1000 years. It first started in the Song Dynasty. Every household has to do it. Legend has it that in some monasteries, before the eighth day of the twelfth lunar month, monks held alms bowls along the street and cooked the collected rice, chestnuts, dates, nuts and other materials into Laba porridge and distributed it to the poor. Legend has it that eating it can get the blessing of Buddha, so some poor people call it "Buddha porridge". No wonder this kind of porridge has various materials and is very delicious!

The day before, grandma was busy cooking this porridge. Grains such as yellow rice, black beans, red dates and peanuts are soaked in cold water. Just looking at it reminds people of delicious food. Early in the morning, grandma made a stove out of wood, made a disaster, added water and gently put the prepared food in. The pot immediately turned into a colorful world, colorful and emitting a slight fragrance. Grandma gently stirred with a big spoon, and the pot immediately churned. Grandma covered the pot with satisfaction and went to watch TV, but I was still very interested and waited carefully. Now I finally understand why grandma uses charcoal. The fire dyed with charcoal is very soft and gently sets off the bottom of the pot, so the porridge will be more sweet and delicious. The charcoal extends downward bit by bit, so I push it forward. For our delicious food, solid wood turned to ashes. After more than an hour, white gas emitted from the edge of the pot cover and the pot made a banging sound. I shouted excitedly, and my grandmother came and patted me on the head. "Wait, I'm coming, you greedy kitten!"

She lifted the lid and the water in it almost disappeared. Small bubbles appear from time to time between tangled rice grains, like volcanic eruption. Swelling red dates float on it, like a group of cute fat dolls. Grandma and I are all smiling. "All right!" Before I finished speaking, I put out my bowl chopsticks and woke up my family. The whole family sat around a table. Everyone has a bowl of fiery red Laba porridge in front of them. I can't wait to have a bite. Wow! This porridge is waxy and delicious! There is a little bit of smoothness, like singing when eating jelly. Attractive red dates are even more sweet and delicious. ...

After eating a bowl of porridge, the whole person is warm, and the cold in winter is swept away. The fairy tale says: "Laba porridge is delicious and nutritious, and it can also increase happiness and prolong life." Alas, if every day is Laba Festival, if only I could eat Laba porridge every day!