The Most Delicious Essay 550 Words Lyrical with things

The most delicious bread.

Cough! The most delicious bread ever! Whether you are a baby, a toddler, a child, a teenager, a girl, a young person, a middle-aged or an elderly person, as long as you eat the bread of the cat, you will not want to eat the main meal snacks for three years, and only want to eat the most delicious bread of the cat!

This series of cries spread in the streets and alleys of X City. The person who is selling the bread is none other than the "shopkeeper" of the cat - me! Do you know why I have so much confidence to shout?

Then let me tell you what I have to say.

In the city of X, there is a name that rings all over the city! That's it—the cat. Our cat candy is not groundless, there is real evidence - cat candy is our signature.

However, after a long time, everyone got tired of the sign, and the business became colder and colder, so I began to think of making the most delicious bread. The most delicious bread can never be eaten!

In order for our bread to be different, the ingredients must be different first. I bought a batch of extra fermented flour from outer space for 30 million outer space coins. After the flour is kneaded, it will automatically ferment without putting baking powder, and it will ferment to the best.

I rubbed and kneaded and kneaded for two days and two nights, and finally kneaded it. Start the countdown! After fermenting the flour, I began to prepare the ingredients.

Be sure to use edible mud from Saturn – it gives off an enticing aroma when cooked. Celery is locally produced. Because locally produced celery can be combined well with outer space flour.

The meat is just lamb! Cut the mutton thinly, and then print it with the logo of the cat, divide the mutton into "cat heads", and make the name of our cat mark louder. Fresh strawberry jam should also be served in the bread.

The strawberries in the strawberry jam were bought from Strawberry Star in outer space, and the meat is tender and delicious, and the taste is excellent. Cut the strawberries into small cubes, drizzle with some strawberry pulp, and add a special product of Maoji, a humectant, to promote the taste of strawberry jam. There are also deep-fried chicken wings made by our co-op in the bread.

The chicken wings are carefully selected and completed through layers of checks. Its name is also resounding throughout space.

I instructed the supervisor to find one of the most beautiful steamers in the shop, put the bread in it and steam it slowly over the sun's fire, and within ten minutes the bread was so fragrant that we were hungry. Take out the bread, cut it into several pieces, and let everyone present taste it. "Wow!

It's really delicious! I've never eaten such delicious bread in my life! A 120-year-old grandfather who came to the smell burst into tears with excitement.

Yes! "My assistants and I high-fived each other with joy. We wrote down the process and made 1,000,000,000,000,000,000,000,000,000,000,000,000,000,0

The well-known Pan's Roast Chicken is one of my favorite delicacies, and when you think of it, you think of its aroma and taste, which, combined with its tan color, makes it salivating.

Pan's roast chicken restaurant not only has roast chicken, but also grilled chicken, rabbit legs, roast duck, fried chicken legs, duck legs, etc., but my favorite is roast chicken. No, yesterday my mother passed by Pan's roast chicken shop after work and bought me a roast chicken by the way. As soon as my mother entered the door, a mouth-watering, salivating fragrance came to my face, I took the bag with my hand, put it on the table with the eggplant, smelled its fragrance, I couldn't help but quietly put my hand in the bag, tore off a piece of delicious meat and ate it with relish.

Wow! I haven't eaten it in a long time, so it tastes so good! Suddenly, I felt as if there was nothing better in the world than this Pan's roast chicken, and even my favorite jelly, potato chips, shrimp crackers, and chocolate were very small in comparison with the Pan's roast chicken.

While I was enjoying the delicious food, my mother came up to me and said, "Have you washed your hands?" "I was eating happily, and I remembered that I hadn't washed my hands yet.

My mother seemed to know the answer in advance, so she joked to me: "Gluttonous cat, don't eat without washing your hands, and you haven't eaten yet!" As soon as the words fell, my mother turned her head to see that the dining table had been made a mess by me, and then I saw that the roast chicken in the bag had also been eaten by me, and my mother said with a smile

It's not wrong to call you a gluttonous cat! When you eat your favorite food, the speed is simply beyond human imagination! I said

Who made it so delicious! Mom was speechless and turned to go into the kitchen.

I think the practice of the Pan family roast chicken may be little known, because this kind of roast chicken is very different from the practice of ordinary roast chicken, the Pan family roast chicken is the ancestral secret recipe of their Pan family, and most of the practice of ordinary roast chicken is not handed down, and the secret recipe is to be kept secret, so most people will not make them the practice of roast chicken. The Pan family has achieved three unique ways when making roast chicken: unique methods, unique aromas, and unique tastes.

There will be times when you get tired of eating ordinary roast chicken, but I think that you will never get tired of eating Pan's roast chicken, and after eating, it will make people have an endless aftertaste, and they can't help but want to take another bite, so I named Pan's roast chicken "another bite".

Yes! I love "One More Sip", its fragrance, its taste, its uniqueness, its color, and even more the wisdom of the Pan family that it contains.

I'm not a foodie, but I'm a person who is very particular about eating, I never eat indiscriminately, I eat from the perspective of health, as long as it's good for health, whether it's delicious or not, I have to eat, and I will pay attention to the reasonable combination of various meals in the process of eating, such as: meat and vegetarian dishes, fruits and grains, etc., now many people are pursuing the so-called green food, This shows that people's demand for food has risen to the concept of being good for health.

I also pay attention to change when eating, even if it is a delicious food, if I eat it again every day, I will not feel delicious, and some things are rare to eat once or twice once in a while, then it is delicious, after all, rare things are expensive.

When it comes to eating, I know best because I'm fat!

Chinese cuisine is known as four major flavors and eight major cuisines. The four major flavors are: Shandong, Sichuan, Guangdong, and Huaiyang. The eight major cuisines generally refer to: Shandong cuisine, Sichuan cuisine, Hunan Fanmu cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine, Guangdong cuisine and Fujian cuisine.

Cantonese cuisine is composed of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. The area is the widest, the materials are complex, the selection of materials is fine, the skills are excellent, the flavor is exquisite, the flavor is exquisite, the light is not light, the state is fresh but not vulgar, tender but not raw, oily but not greasy.

Summer and autumn strive to be light, winter and spring are more intense, good at stir-frying, and require mastery of heat and oil temperature are just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those of southern Fujian.

I like to eat meat very much, but I would like to advise my classmates not to eat too much meat! Eat more vegetables.

Heat oil in a pot, pour in shredded potatoes and shredded chili peppers and stir-fry, add a small amount of salt, vinegar, chicken essence and monosodium glutamate. Stir-fry and serve.

Tofu Xihonghang Soup: Cut the tofu into finger-sized pieces, cut the Xihonghang into pieces, heat the oil in the pot, pour in the tofu, add half a basin of water to the basin used for the soup, put a small amount of salt, chicken essence, monosodium glutamate, boil for another 3 minutes, pour into the Xihonghang boil and put it into the basin.

Tofu and cabbage soup, the method is the same as above, pour in the cabbage and boil, then cook for another minute and put it into a pot.

Green chili scrambled eggs: three green chili peppers, cut into shreds, two eggs, heat oil in the pot, pour in the chicken Naiheng eggs and fry them, heat the oil in the pot, pour in the green chili shreds and fry, add a small amount of salt, monosodium glutamate, chicken essence, soy sauce, pour in the scrambled eggs and fry them on the plate. You can learn to do it.

One of my favorite delicacies.

As the saying goes:"The people live on food. "In China, almost every place has a special cuisine. Roast duck from Beijing, dried tofu from Suzhou, etc. And I have a soft spot for Kung Pao Chicken.

Kung Pao Chicken is a specialty of Shuncheng Hotel, and once I said curiously:"Why is Kung Pao Chicken a specialty of your hotel? The waiter smiled and said

Speaking of this kung pao chicken, I have to talk about its origin, which is indispensable Ding Baozhen, because he loved chicken when he was a child, and the chef often made kung pao chicken for him to eat.

After listening to the waiter's introduction, I have a deeper understanding of Kung Pao Chicken. I sniffed it with my nose, and a fragrance came to my nose, so I couldn't help but salivate, and I looked: there was a flower in front of this brilliant chicken, and it was full of fiery red peppers, like some rubies inlaid next to the chicken.

I put a piece in my mouth, only to feel the tip of the tongue slightly numb, chew gently, tender and crispy, like chicken not chicken, like meat not meat, wonderful, after eating still left a lingering fragrance.

Looking at the empty plate, I licked my mouth and said with a smile:"The taste of this kung pao chicken is really well deserved. "

I can't help but have salted radish delicious! Is it pickled? Or did my grandmother make it when I was a child, and it was delicious? I don't know the specifics, but probably:

Wash the radish and dry it, add salt and put it in a pot. Pickled for at least 5 years, the radish is going to rot and still a little smelly, scoop it up and put it in the rice pot to steam, "It must be straw-fired rice" and take it out.

Wow! The saliva is dripping... I wonder if anyone else eats?

You have to write about this based on your own personal experience, how can others help you.

Everyone feels different when they eat the same thing.