Asking a sixth grader to make an essay on tofu, and I am anxious to !!!

Today, my mother is not at home, and thinking of how hard my mother usually is, I suddenly remembered an idea: I want to cook for my mother!

I opened the refrigerator and found that there was still a piece of tofu in it, and the tofu was very nutritious, so I decided to make tofu once!

First of all, I thought back to my mother's method of making tofu: put the oil in the pot, wait for it to heat (it is said to be smoking), then put in the pepper pepper, etc., and then put in the most important bean paste, and copy it, but because my hands are too small, it is very difficult to hold the spoon, and the oil in it is accidentally brought out by me, and the pain makes me cry! But when I thought of being able to surprise my mother, I persevered!

Beat the tofu quickly and put it in the pot.

When I felt better, I brought the pot down, and at this time, my mother came back, and she kissed me several times in surprise and praised me for growing up! At this time, I am really happy. Although we are still young, I think there is no age difference in honoring your parents!

I wrote it myself.,Change it yourself where it doesn't work.。。

In real life or work and study, everyone has written essays, and essays can be divided into time-limited essays and non-time-limited essays according to the different time limits for writing. So the question is, how do you write a good essay? The following is a sixth-grade essay on edamame tofu that I have compiled for you, I hope it can help you.

In my hometown, in the area of Huangshan Mountain in Anhui Province, there is a traditional characteristic of "famous dishes through the ages" that is edamame tofu, which is tofu with "hair". However, this hair is artificially fermented and does not harm the human body. The "hair" of edamame tofu is a layer of white, thin, dense soft white hairs that grow against tofu, and even this "hair" is classified into other categories!

There is "rabbit fur", which is short, dense, relatively white, and very soft to the touch.

There are also "fox furs" that are long, some off-white, a little hard.

This edamame tofu has a legendary story!

According to legend, Zhu Yuanzhang was defeated in Huizhou once, fled to Xiuning, hungry and hungry everywhere to find food, and found a few pieces of tofu hidden by the refugees from the grass, but it fermented and grew moldy. Because there was no other food, the entourage had to roast them to Zhu Yuanzhang to eat, but Zhu Yuanzhang tasted delicious and delicious after eating, and Zhu Yuanzhang was very happy. After turning defeat into victory here, he ordered the chef to make this "edamame tofu" as a reward for the army, and the edamame tofu was passed down in the Huizhou area.

Walking into the "ancient city of Huizhou", you can see stalls selling edamame tofu everywhere, and gather in groups to eat freshly fried edamame. As soon as edamame tofu gets out of the pot, it will make a burst of "zi" sound and splash bursts of "oil flowers", and the hair of edamame tofu will also shrink in the moment of getting out of the oil pot, and it will become one with the tofu, but the taste is very different. Tofu is crispy and very monotonous, while edamame tofu is crispy on the outside and tender on the inside.

Crispy, it is a "click" state of slow crispy, tender, and some powdery, some indescribable taste, but fragrant, the outside is golden, and there are some pasty, and there is no burnt taste. Men and women of all ages in Huizhou love to eat this edamame tofu, but every New Year's holiday, this dish is absolutely indispensable on the dinner table. On the basis of the original "edamame tofu", sprinkle a little green onion, and a little chili, and finally, smear a thick layer of chili sauce, which can be described as "color, fragrance, and taste"!

Hold the plate close to the front of your nose, close your eyes, take a deep breath, and let the fragrance rush into your nose and then from your lungs to every part ......of your body, which is neither a refreshing fragrance nor a "hot" fragrance, but an unforgettable fragrance

This is, Huizhou delicacy, edamame tofu!

Mapo Tofu Ingredients:

500 grams of tofu, 150 grams of beef, 50 grams of green garlic, 40 grams of Pixian bean paste, 10 grams of chili noodles, 10 grams of pepper noodles, 20 grams of black beans, 30 grams of soy sauce, 20 grams of cooking wine, 5 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of minced ginger, 40 grams of water bean flour, 125 grams of clear oil, 250 grams of clear soup.

Method: 1. Cut the tofu into centimeter-square pieces, put it in the pot, and add salt to soak through. Do not boil in boiling water, just keep the temperature at bay.

2. Mince the beef. Wash the green garlic and cut it into short 1 cm sections. Chop the watercress and tempeh finely.

3. Burn the oil in the pot until it is 60% hot, add minced beef, stir-fry the water, cook the cooking wine when it is crispy, fry the red under the bean paste, fry the pepper noodles, ginger and tempeh, add soup, put tofu, soy sauce, refined salt, burn the tofu through the flavor with a slight fire, wait for the soup to dry slightly, that is, add monosodium glutamate, green garlic, and bean flour, slowly collect sweat until the oil is thick, gently put it into the bowl, and sprinkle the pepper noodles.

Note: During the production process, after the tofu is boiled in the pot, it should be slowly cooked over low heat to make the taste the same inside and outside. Since the tofu is tender, the movements should be light so that the tofu pieces remain intact after the dish is ready. The sweat should be thick to highlight the characteristics of thick spicy, salty and fragrant.

Characteristics: Adult vegetables are numb, spicy, salty, hot, crispy, tender, fresh, with unique flavor and effect on appetite.

Tofu, white, square, soft, and unique to soy products. Fragrant smell. It can only be boiled and fried with water and oil, and there is no umami.

Don't worry, it also has a partner - "Second Winter". "Erdong" refers to winter pickles and bamboo shoots, which ensure a fresh soup and a crisp texture.

Click", a large bowl of dishes was served. The heat lingered, and the soup looked hazy. I'm looking forward to ......

When the mist subsided, I grabbed a piece of tofu and couldn't wait to put it in my mouth. With a "wow", I threw up again, opening my mouth wide and panting. Grandma was blowing on the side to cool the tofu, and a sentence floated leisurely:

Tofu is heartwarming. "I understood as soon as I saw it, and I also followed my grandmother's example and blew left and right at the tofu.

It's finally cold. I inhaled hard at it, and the tofu was in my mouth. After a few chews, the palate opens up: the slightly sour aroma of the pickles and the delicious taste of the bamboo shoots melt together into the tofu, making it extremely delicious. I couldn't help but eat piece after piece.

Tofu, an ordinary ingredient, as long as it is cleverly matched with "Erliang accompanying Qidong", is a refreshing delicacy.