Snack essay Something like duck blood vermicelli is about 500 words

Origin: There was a very poor man who used a small bowl to hold the blood of a duck when he killed it, but the vermicelli fell into it and got dirty. In desperation, he had to cook the vermicelli and duck blood together.

Unexpectedly, the first bowl of duck blood vermicelli soup was burned, and the soup was fragrant, attracting countless passers-by to speculate about how this delicious soup was cooked. When the rich man heard about this, he made the poor man a professional chef and cooked duck blood vermicelli soup for the rich man and his aunts. Later generations got this delicacy.

Ingredients: duck blood cut into small pieces or (strips) (sometimes replaced by pig blood) and vermicelli, oil fruit, shredded green onion and ginger, dried shrimp, coriander, duck offal (including duck gizzards, duck intestines, duck liver, etc.), refined salt, monosodium glutamate, chicken essence, sesame oil (or chili oil) appropriate amounts.

Method: 1. Boil a pot of water, pour in a large spoonful of monosodium glutamate, salt, and Zhiqiang chicken essence, put the coriander into boiling hot water and blanch it, and cut the cooked duck intestines and duck liver for later use;

2. Cook the soup, cut the duck blood into strips, cut the oil fruit into triangles, and put it in the soup to cook;

3. After a minute or two, take out the duck blood, and after a while, when the oil fruit is cooked, turn off the fire to the minimum, put the duck blood in, let them stew slowly, and keep the temperature not dropping;

4. Put the vermicelli into the spoon of the scalding vermicelli, blanch it in the soup for a minute or two, and pour it into a bowl;

5. Then take out the appropriate amount of duck blood and oil fruit and put it in a bowl, put the cut cooked duck intestines and duck liver on the vermicelli, clip a few corianders, dig a spoon of chili oil, stir it with chopsticks, and a bowl of duck blood vermicelli soup with beautiful color and fragrance is ready.

Duck blood vermicelli soup is a special snack in Nanjing, which is smooth and unparalleled. It can really be described as "a must in Nanjing"! As soon as I heard its name, my mouth was full of reel; As soon as you see it, you will be hungry for "three thousand feet of drool". That day, I finally got the delicious taste I had always dreamed of.

On the way home from school in the evening, my mother and I sang "Empty City Plan" on our stomachs. My mother couldn't help but park on the street, ready to find a small restaurant, and leave after eating. At this time, my eyes lit up, and a signboard appeared in front of me:

Aftertaste duck blood vermicelli soup. I felt a burst of ecstasy in my heart and hurriedly dragged my mother: "This one, this one."

Without waiting for my mother to speak, I picked her up and rushed to the store. We took a seat when we entered the store, and when we looked back, we saw that the boss happened to be making duck blood vermicelli soup. I saw two cauldrons in front of the master, one with duck blood and a tofu bubble in the boiling soup, and the other with seven or eight bottles and jars next to the boiling water cauldron, which contained many condiments.

I was fascinated by it, and the two large bowls of duck blood vermicelli soup were "ok", and I looked at the green coriander, the golden tofu bubbles, and the brown duck liver ......The colorful spices alone whet your appetite, and the translucent vermicelli shuttles back and forth among the various spices......I couldn't hold back any longer, grabbed the chopsticks and picked up a handful of vermicelli and sent it to my mouth, yah! It's so fragrant. The duck intestines have a delicious taste, which makes people's lips and teeth fragrant.

The duck blood is even more tender and delicious, and what impresses me the most is the tofu bubble. At first, I slowly bit into it like any other tofu bubble, but the tofu bubble absorbed enough soup, and I gushed out as soon as I bit it, but I didn't taste the tofu bubble but tasted the delicious soup first. I turned my head and tried the tofu puffs, and the flavor was much richer than usual!

I picked up a few more vermicelli, and it felt so smooth and tender, and it broke as soon as I bit it. After another sip of fairy soup, my mouth was full of nostalgia and satisfaction. But in three minutes, the bowl of duck blood vermicelli soup was eaten by me.

The aroma of the duck blood vermicelli soup stayed in my mouth and made me taste it for a long time.

Duck blood vermicelli soup has a long history, good quality and low price, rich in nutrition and unique flavor. Then again. No matter how much I say, I can't say no.