Write an essay on fried cakes, an essay about writing about eating fried skewers

The night of the 27th day of the lunar month is a day I am looking forward to, because this night my family will prepare a special snack for the New Year - fried cake.

In the past, my grandmother and mother were busy until midnight, and I fell asleep before it was ripe, but this year I want to help them eat that delicious fried cake early. Before my grandmother could take out the steamed dough, I couldn't wait to bring out the prepared bean paste and date paste filling and shouted, "It's time to start!"

Grandma first took out a large ball of noodles, kneaded it into noodles of uniform thickness like a small rolling pin, and then cut the noodles into small doughs, and my task was to make small dough into small dough cakes. At first, the shooting went very smoothly, but then because my hands were a little wet and the noodles were a little soft, it was very sticky, and I patted and rubbed my hands, and my hands were rough and rough, which was very uncomfortable, and I was a little difficult. Grandma saw my thoughts and said with a smile

It's sticky, if you put some oil on your hands, it won't stick, try it. "I tried it, and sure enough, it didn't stick. Finally finished filming, and then it's time to help grandma wrap up.

I picked up a small dough cake, scooped half a spoonful of the filling in the middle, when kneading, either too small to pinch, or too big sticky hands, the filling may be too stuffy inside, not obedient at all, insist to drill out, either a mouth here or a hole there, two or three have been ruined by me beyond recognition, hey, it is really disadvantageous! I had to ask my grandmother for help, "You put too much oil in it, dip some flour on your hands and pinch it." "The method taught by my grandmother really worked, and I pinched it accurately.

I said admiringly: "Grandma really has a way, the dough is really obedient to your hands." "In everything you do, you have to think while doing it, and you can figure out the trick, don't you say?"

I nodded vigorously. After more than an hour of hard work, it's finally done! Next is about to get off the oil pot, I put the bean buns on the small board one by one, and then serve it to grandma, at first the heat was not mastered to fry the scorched, and then the more it was fried, the better, I can't help but praise grandma:

Grandma's deep-fried oil cake technique is really getting better and better. Grandma smiled and said, "You have knowledge in everything, learn slowly."

Looking at the golden fried cake, I was already salivating, and I couldn't help but pinch and eat one, huh! Crispy on the outside and tender on the inside, fragrant and sweet, it has an endless aftertaste. My grandmother asked me to bring a bowl to the neighbor's house, and even the little girl who was a picky eater said it was "a delicacy in the world".

I like to eat fried cakes, and I prefer to wrap fried cakes because there is a lot of knowledge in them!

The custom of celebrating the New Year in my hometown is that you must eat oil cakes or dumplings on the first day of the Lunar New Year, which means that you will go to a high place every year or hope to have a happy new year. Every year during the Chinese New Year, the family gets together, men, women and children go into battle, everyone talks and laughs, and eats oil cakes or dumplings in full swing, which is very atmospheric. Children are very excited at this time, and when they grow up, they begin to feel troubled, but their parents are always so patient and happy to do these things, and they reverently think that their families can live in peace and security for a year.

In my hometown, rice is generally used in oil cakes.

Noodles to do: add water and form a ball of millet noodles, and then steam, this kind of cooked noodles is called "hair cake", kneaded into strips by hand, dipped in slightly diluted honey to eat, the unique glutinous taste of millet rice plus honey is sweet, the taste is also very beautiful, people who do not like greasy are very fond of this way of eating. The steamed oil cake noodles are hot and formed into a ball, and then kneaded into small agents, like dumplings, wrapped with brown sugar walnut kernel filling, bean paste or jujube paste filling, and then fried or fried in the pan after wrapping.

Wait for the skin to be fried until golden brown, at this time it tastes crispy on the outside and tender on the inside, very sweet and delicious.

If you can't buy millet noodles in the city, you can replace them with sweet potatoes, steam them (until they are ripe), peel them, press them into a puree, and mix them with a small amount of white flour.

It is the same as forming a dough (without adding additional water), and the method in the future is the same as cooked millet noodles, but when it is fried, the heat is lower and the time is slightly longer. Sweet potato oil cake tastes another flavor, in addition to being glutinous and sweet, it also has the unique fragrance of sweet potato.

I like the sweet potato oil cake with brown sugar walnut kernels the most, the walnut kernels must be roasted to the fragrance first, and then cut and pressed into minced pieces and brown sugar, if you don't like too sweet, you can have more walnuts, when you wrap the oil cake, you can wrap it full, and you don't have to worry about the sugar flowing out, it will taste extraordinarily fragrant. The millet flour oil cake wrapped in bean paste is also good, the bean paste must be made by yourself, red beans and red dates are boiled rotten, and the water is drained.

Peel and remove the core of the jujube, add brown sugar, stir and press it into a puree, wrap it in the oil cake, the oil cake will not become hard for a few days, and when you want to eat it, take it out and steam it to be glutinous and soft, the old man likes it very much.

In the hometown, the oil cake should be served with a large stew, and the potato cubes, fried dried sweet potatoes, cabbage, vermicelli, pork, tofu, etc. are mixed together and stewed, so that there are vegetables, rice, soup, taste and nutrition. It's the New Year, or there are distinguished guests.

Here, making such a harmonious and sweet hot meal is another style that is different from seven bowls and eight plates.

Today, my mother taught me how to make rice cakes.

I first cut the cake into slices and put it in a bowl. Then turn on the gas stove, boil the iron pot until it is hot, then put oil on it, and when the smoke comes out, the oil is cooked. I slice the cake off the edge of the pot and let it slide down gently, and the cake makes a "sizzle" sound.

The oil seems to be eating bubble gum, blowing bubbles one by one. When the cakes are brown, I pick up the spatula and gently turn them over and continue frying. After turning it over a few times, I suddenly heard a "pop", it turned out that the square cake exploded from the middle, the oil was adjustable, and it bounced from the pot to my clothes and nose, ouch, it hurts!

But I still don't give up. After a while, all the square cakes exploded, and I took a long bamboo skewer and stuck it in the middle of the square cake, and I took the sweet noodle sauce and scribbled on it. This time, the perfect fried square cake is ready.

No matter how hot it is, I can't wait to eat it.

Ah, it smells so good! What you do is different!

Today, I'm going to introduce you to a delicious dim sum --- xiaolongbao.

Where do you start? It should start with the first time I ate xiao long bao.......

One year, during the Spring Festival, my mother took me to Yu Garden to watch the lanterns. After watching the lantern festival, we went to have supper. Mom said:

I'll take you to eat Nanxiang xiaolongbao. "As soon as we entered, we found that it was crowded inside, and we waited in line for a while before we got a seat. As soon as my mother came up, she ordered four xiaolongbao, and I asked strangely

Mom, can you eat all that ordered? Mom looked mysterious and said, "You'll find out later."

After a while, the waiter brought four baskets of xiaolongbao. Mom lifted the lid, and suddenly the fragrance was fragrant, and a hot breath came to her face. I looked at the xiaolongbao carefully, all of them were white, the skin was thin, and there seemed to be a bag of juice in it, the shape was similar to that of the buns, no wonder it was called xiaolongbao.

My stomach was growling with hunger, and I wanted to make my mouth bigger and swallow the four xiaolongbao in one gulp. I hurriedly picked up a xiaolongbao and stuffed it into my mouth, but before I could even taste the taste, I hurriedly spit it out, and it turned out that the xiaolongbao was very hot. Mom said:

To eat xiao long bao, you should first dip some vinegar, gently bite a hole, and absorb the delicious soup inside, and then eat the skin and meat. The delicious essence of xiao long bao is in the soup. I ate it according to my mother's method, and the soup was fresh, the skin was thin and the meat was tender, and it was really delicious.

Sure enough, the four-guest xiaolongbao was finished for my mother and me in a while.

After listening to my introduction, you are already drooling, what are you hesitating about, hurry up and try xiaolongbao.