One of the foods I hate, onions... How to write an essay. Hurry, hurry, hurry

I hate onions.

On Wednesday, it was drizzling, and for the scientific experiment, we brought salt and, of course, onions. Speaking of onions, I usually like to eat them. But I couldn't stand the smell.

In the afternoon, I saw Jin Qianmei begging for onions from Chen Yulu. During class, the onions fell to the floor, and the fresh air around them disappeared without a trace, and they were replaced by the smell of onions all over the room. Suddenly, I almost felt the urge to kill myself.

After class, Jin Qianmei didn't know which nerve was wrong, so she had a whim and used onions to make people. She took special "care" of our "neighbors" and thought of me and Chen Zhihang at the first time. When we saw it, we immediately rushed out the door.

When Jin Qianmei saw that we had fled, she went to get Chen Jiabin and Zhao Dengfeng. They ran out the door, and Kim Qianmei chased after them with a grin. The four of us swooped down the stairs.

Jin Qianmei saw that she couldn't catch up with us, so she simply waited for us in the corridor. Just when Jin Qianmei was not paying attention, Jin Yucheng rescued us and tried to snatch the onion in Jin Qianmei's hand and throw it away. In the end, Jin Yucheng was defeated due to his lack of strength.

Jin Qianmei ran after Jin Yucheng. Because the onion is so smelly, Jin Yucheng has no choice but to escape, and he has become our "substitute ghost". We fled back to the classroom while Jin Qianmei was dealing with Jin Yucheng, but we didn't expect that the classroom was already an onion-flavored world.

Some of the students opened the windows, and some of them couldn't stand it anymore and went out. Jin Qianmei saw us in the classroom and rushed towards us again. We began to "flee" again.

At this time, I wish the class bell had rang early. In this way, when our physical strength is almost exhausted, the timely class bell rescues us. We all went back to the classroom and started experimenting ......

Onions, onions! Please stay away from me!

You can write about the smoky smell of onions, or you can write about being spicy to your eyes.

If necessary, it can be said that it does not taste good.

Look it up on the Internet, and if you really don't have it, you can find a similar article (such as a food that I hate - * and then copy it.

I love scrambled eggs with onions, but my mother always "bursts into tears" every time she cooks this dish for me, not because my mother is reluctant, it's all smoked with the smell of onions!

Today, my mother was chopping the onion, and the tears of anger flowed down again. Mom said angrily: "Don't cut it, live to suffer!" As he spoke, he pushed the onion aside.

Won't I be able to eat scrambled eggs with onions anymore? I was determined to relieve the "pain of tears". As a result, I really found the answer, and I found a trick from "100,000 Whys".

Haha, now mom can stop worrying about cutting onions. I went into the kitchen and picked up the onions that my mother had "discarded" and put them in the fridge.

A quarter of an hour later, I took the onion out of the fridge. asked my mother to look at it again, and my mother waved her hand again and again: "Don't cut it, don't cut it......."My eyes have just recovered, and I don't want to suffer any more.

I said, "There will be no more tears." Mom still shook her head

You, you want to eat scrambled eggs with onions, but you actually deceived your mother. "When I saw that my mother didn't believe me, I went into battle myself and cut the rest of the onion. My mother stared into my eyes, but I proudly "threw my eyes" at her.

The onion was chopped, and although it was not very good, my eyes did not cry. My mother's eyes widened in amazement and she asked me again and again, "God, how did you manage not to shed tears?"

I said triumphantly, "It's actually very simple, because this onion has just been taken out of the refrigerator, and after it is frozen, the smell will not evaporate everywhere at low temperatures, and it will not make people cry." Mom touched my head and said happily

Good daughter, mom will make you scrambled eggs with onions every day in the future! ”

Onions, also known as bulb shallots, shallots, shallots, shallots, Dutch shallots, belong to the lily family, and are 2-year-old herbaceous plants. There are many theories about the origin of onions, but most of them are believed to be produced in the highlands of southwest Asia, Central Asia, West Asia, Iran, and Afghanistan. The origin of onion has a history of more than 5,000 years, it was introduced to Egypt in 1000 BC, then to the Mediterranean, to the United States in the 16th century, to Japan in the 17th century, and to China in the early 20th century.

Onions are widely distributed in our country, cultivated in all parts of the north and south, and the planting area is still expanding, and it is one of the main vegetables in our country at present. China has become one of the four countries (China, India, the United States, Japan) with a large amount of onion production. The planting areas in China are mainly Shandong, Gansu, Inner Mongolia, Xinjiang and other places.

As the saying goes, "the people live on food", and I very much agree with this sentence. I can call myself a "little foodie" because I have a lot of research about food. Just the name of the dish, I can talk about hundreds of kinds of dishes.

Roast duck from Beijing, little fat sheep from Inner Mongolia, mutton steamed buns from Xi'an, knife-cut noodles from Shanxi, ......Among the many sweet and delicious delicacies, my favorite is mapo tofu in the mountain city of Chongqing.

Mapo tofu is not only spicy and fragrant to eat, but also colorful in color. The tender white diced tofu stood in a neat "line" on the plate, put on the "clothes" made of bright red hot sauce, it looked fiery red, like a raging red flame, mixed with some crispy meat foam on the outside and tender on the inside, green onions scattered on the plate, just like a piece of green leaves, and the diced tofu with hot sauce became a blooming red flower, which was particularly eye-catching against the background of the green leaves. From time to time, bursts of tantalizing scents emanate from the plate, which is really mouth-watering!

It may seem like a complicated way to make mapo tofu, but it's actually very simple: cut the tofu into square pieces, let them "jump" into the steaming water one by one to warm up the "body", and then fish them out and use them for a while. Next, cut the meat into very small pieces and crisp the pieces with vegetable oil.

Then, pour the appropriate oil into the pot, turn on the switch, and add the dried chilies, peppercorns, and ginger slices prepared in advance to the oil, and wait for the oil to arrive.

When it is 70 or 80 degrees, put in the diced tofu, add an appropriate amount of starch, copy it a few times, then add the appropriate salt, soybean paste, bean paste, point a little white wine, and finally slowly cook it for two minutes over low heat, add a little monosodium glutamate when it is about to start, and this mapo tofu with full color and flavor is done!

Delicious xiao long bao.

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

When it comes to food, I think of my favorite sour and spicy shredded potatoes, my favorite lamb skewers, and my favorite ice cream, but my favorite is the delicious tofu.

Whenever I see tofu, I feel dripping, and whenever I eat it, I have an indescribable deliciousness. The delicious and tender taste is unforgettable. At home, when my mother was making braised tofu, I wanted to eat it so much, and I wanted to see how my mother cooked it, so I ran to the kitchen to see how my mother made it

First, bring the oil to a boil, divide the tofu into three or four portions with a knife, wait for the oil to boil, then put the tofu in and fry it repeatedly, and then put the meat slices and green onions. Add the garlic for 15 minutes and add salt. Chicken essence, a plate of fragrant tofu came out, and before the meal was served, I took a bowl and a pair of chopsticks and secretly ate it.

When my mother saw it, she smiled and said to me, "You gluttonous pig, you have started eating again, you really can't do anything!" "I saw that my mother found out, so I could only laugh embarrassedly.

During the meal, my mother told me a legend about tofu: once upon a time, there was a man who was very filial to his parents, and his parents were very fond of eating beans or the master food made from beans. So I went to worship a person who specializes in making food from beans as a teacher.

He was very industrious and quickly learned a lot of food recipes. Once when he was making soy milk, he suddenly found that the salt was gone, only the remaining salt brine, so he poured the salt brine into it, and after a while, he picked up the lid of the pot and found that the pot was not soy milk, but a piece of things, so he tasted it and felt that it tasted very fresh, so he invited the master. The master didn't know what it was, but he tasted it and thought it was delicious, so he decided to give it a name called tofu.

Tofu is not only delicious, but also nutritious, so you must eat more!

Speaking of sweet and sour pork ribs, I remember the first time I ate sweet and sour pork ribs in a restaurant: I had my birthday that day, and my good friend Bingbing celebrated with me. Mom took us to the "Origin Kitchen".

As soon as the waitress aunt brought this dish to the table, it was eaten up by the two of us, and we said as we ate, "One more plate, another plate!" "Haha......Two gluttons!

Seeing that I love sweet and sour pork ribs so much, my mother decided to learn how to make them. She looked up the information on the computer, and then tried it according to the above method, but she didn't expect her mother to make it even better than what she made in the restaurant! Since then, this delicacy has been my family's "home cooking".

You see, my mom is great!

My mother often makes my favorite sweet and sour pork ribs, and after a long time, I will memorize the secret of making pork ribs, which is "one wine, two vinegars, three sugars, four sauces and five waters". Do you want to know how exactly this dish is made? It just so happened that my mother bought pork ribs again today, so you can make them with me.

The steps are as follows: 1: Wash the purchased pork ribs (preferably small ribs) with water and put them on a plate, and mix the seasoning prepared in advance into juice according to the ratio of "one wine, two vinegars, three sugars, four sauces and five waters" and put them aside. [One part cooking wine, two parts white vinegar, three parts sugar, four parts soy sauce (light soy sauce, dark soy sauce is too dark) and five parts cold water.

The amount of sauce depends on the amount of pork ribs. 】

2: Add a little water to a small pot, blanch the ribs in the pot after the water boils, and then take them out to cool. Three:

Put a lot of oil in the wok, put the ribs into the oil pan and fry them a little when the oil is hot, the oil temperature should not be too high, and the frying time should not be too long. Four: Leave a little base oil in the wok, put the fried pork ribs in and stir-fry a few times, pour the adjusted juice into the pot, simmer over low heat after boiling on high heat, and stew until the juice is viscous.

When a plate of sweet and sour pork ribs with full color, aroma and charred on the outside and tender on the inside is placed in front of you, your saliva will definitely flow out. When you make such a plate of sweet and sour pork ribs according to my method, you must let me taste your craftsmanship.

My favorite shredded potatoes, I'll talk about how to make shredded potatoes, the first step, take a knife to cut the shredded potatoes into strips, the second step, put the shredded potatoes into the pot, the third step, stir-fry in the pot and wait for 5 minutes, the shredded potatoes are ready.