When I was young, I ran to the street after school. Of course, this was when I had some money in my pocket. Through the alley and over the bridge, you can smell the smell of fried stinky tofu. The manager of fried stinky tofu is a thin old man with white eyebrows and beard. He always picks a burden. The burden is actually a box made of wood. In front of the box, there are stinky tofu, soy sauce, Chili sauce and a stack of small plates, as well as a can bottle with several pairs of chopsticks. There is a small coal stove and a pot in the back box.
The old man always stands at the corner of the street and devotes himself to frying stinky tofu. I have never heard his shouts, but there are always many diners looking for fragrance and standing in a circle in front of his small burden. His stinky tofu is very distinctive. At first glance, it looks black and no different from other stinky tofu, but once it is put into the pot and then taken out of the pot, it becomes golden and delicious, coated with a layer of soy sauce or Chili sauce (his Chili sauce is homemade, bright red, spicy and comfortable), yellow, red and beautiful. Take a bite carefully (because it is very hot), the outside is yellow and the inside is white, the outside is crisp and the inside is tender, and it is spicy and spicy. At this time, it is not eating but swallowing with the tongue rolling.
Old people always fry only a few pieces at a time, and fry several pieces for a few pieces, so all the people waiting for them eat alone, while others pay attention to each other. Most people who eat fried stinky tofu are women and children. It's really strange that women in the south of the Yangtze River don't eat spicy food, but they all become "spicy girls" when they get to this burden. They have to apply a thick layer of Chili sauce, and women don't care about being gentle at this time. They eat until their lips are red, tears are mixed, and hot sweat drops. The old man just kept saying: it's too spicy to stick, so don't eat too much. After all, he didn't stop it. Therefore, the elderly consume a bottle of Chili sauce every day.
At that time, my father gave me fifty cents a month, and at least half of the money was contributed to stinky tofu. A piece of stinky tofu costs a penny, and after eating one piece, the day can be quiet. Sometimes I don't plan to overspend, so I will refrain from running there for fear that hooks will grow in my eyes. However, at that time, as long as I accidentally slip to the old man's burden, the old man will always have an insight into everything, as if he found that there was no half penny in my pocket, and he would fry the most crisp and tender piece for me to eat with a smile. I'm sorry to eat for free. When my father sends me money next month, I'll return it to him immediately, and the old man will accept it, but I must fry an extra piece of stinky tofu for me.
It's been more than 2 years since I left that small town in the south of the Yangtze River, and I've never eaten such delicious fried stinky tofu (although I've eaten fried stinky tofu in other cities in the south of the Yangtze River, it always seems to taste a little worse). It always appears in my dreams, along with the thin old man with white beard and eyebrows who doesn't even know his name.
2. The composition describing stinky tofu in Changsha highlights the color, aroma, taste and shape.
Stinky tofu is a famous specialty snack in Changsha. Speaking of it, I like it best! Usually, when my mother buys stinky tofu, I am the first to move chopsticks and eat it with my head shaking. Although I like eating it, I never know how it is made. Today, my mother and I went to the south gate to watch the production of stinky tofu. Before we came to the stall, an old man was absorbed in frying stinky tofu. The old man fished out square pieces of tofu from the brine and put it in a hot oil pan, rolling it constantly. Until both sides of the tofu are fried. Grandpa drilled two holes in each piece of tofu and coated it with soy sauce or Chili water, so golden and fragrant stinky tofu was born! I quickly bought four tablets, and I picked up the bowl, and a burst of attractive smell came to my nose, and my saliva almost fell! I first carefully took a bite, which was yellow outside and white inside, crisp outside and tender inside. It was so cool! I went on to eat the second piece, but I still remembered the crispy, crispy, soft and a little spicy piece I just ate. It was really delicious! Grandpa told me that the production process of stinky tofu is very particular. First, tofu blanks should be made of excellent soybeans, and then they will have better color and taste after adding halogen, fermentation and frying. Then, with fine seasoning, you can fry stinky tofu with delicious taste. Oh, that's it!
stinky tofu is delicious, but you can't eat too much at once! Look, I just want to eat happily, and the tip of my tongue is already blistering! 3. Composition describing stinky tofu in Changsha, highlighting color, fragrance, taste and shape < P > When it comes to snacks, I can't stop talking.
There are countless Lamian Noodles in Lanzhou, steamed buns in Tianjin and Guangdong pancakes, but I like stinky tofu best in Changsha. Whether it is spring, summer, autumn and winter, there are long queues in stinky tofu shops.
stinky tofu tastes a little smelly, but it is memorable. Shopkeepers put pieces of black stinky tofu neatly in the oil pan and fried them. Tofu danced qiaqia happily in the pan, which was really lively! After a while, the tofu bulged.
I stared at its making process curiously. The shopkeeper poked it in the middle with chopsticks, filled it with delicious soup, and added some coriander to taste, and finally got a "little red among the evergreen trees".
I couldn't wait. I quickly took the cup and took a bite. Ah, it's crisp outside and tender inside, and it's spicy and delicious. It's really unique. I put a fork in my father's mouth. My father, who just refused to keep stinky tofu thousands of miles away, was also conquered. After eating one piece, he wanted to eat the second piece and the third piece ... I looked around while eating, and some people wolfed down and ate barrels after barrels. Some people are laughing and savoring this delicious stinky tofu ... Everyone is immersed in this delicious food.
Changsha stinky tofu can't compete with other cuisines, but it's the "delicious taste on the tip of my tongue" I've been looking for. 4. Changsha stinky tofu composition 5 words urgent
Swing net, composition title: delicious stinky tofu, article content: delicious stinky tofu; Go and see for yourself! I'll give you a few sample essays to refer to their beginning and end, hoping to help you. It's better to write the middle content yourself! Stinky tofu is a specialty of Changsha, our hometown, and I like to eat it. Stinky tofu is not attractive because of its delicious taste, color and beauty. On the contrary, it is smelly and dark, and you can't tell what kind of food it is. But people who know about stinky tofu will proudly tell you that stinky tofu smells and tastes good. It is crisp and tender on the outside, spicy and delicious, and it has a unique flavor. I am sure you will want to eat a second piece after eating it. Not at all. You will understand what this is all about as long as you know about its processing technology. To make stinky tofu, you must first soak it in brine. The production of brine is also very particular. There are a dozen kinds of raw materials, such as mushrooms, winter bamboo shoots, lobster sauce, cooking wine, etc., which need to be fermented before they can be used. The stinky tofu with good brine is black and smelly, which is really ugly. But the masters have skills. Delicious, it will make your mouth water in thousands of feet. It's easy to eat stinky tofu. In the streets and alleys of Changsha, you can see stalls for frying stinky tofu everywhere. You can taste a string of spicy and delicious stinky tofu for only a few cents. However, if you want to taste the best of stinky tofu, you must go to Changsha Fire Palace. It's a traditional old shop and it is said that Emperor Qianlong also eats there.
。 "Eating Stinky Tofu for the First Time" I remember that my father came to pick me up after school that day. He mysteriously said to me, "Take you to eat the most famous snacks in Shanghai." I jumped up and down, and followed my father unconsciously to the front of a small shop! On November 4th, 28, most of the streets in Tianjin were stinky tofu from Nanjing, which was fried into golden yellow for gray tofu blocks. The stinky tofu from Wang Zhihe, which is famous in Beijing, is stinky tofu milk, which is different from the stinky tofu dried in the south. 5. Write an article about stinky tofu
"Selling stinky tofu! Selling stinky tofu! " The old peddling sound spread far and wide, and the aroma of stinky tofu floated to my nose from the corners of the deep alley. "It smells good!" "You don't buy? Little girl? " "How much is it?" "Six for a dollar!" "Oh,no." I touched the money lying quietly in my flat purse and thought for a long time before answering. Alas, I couldn't afford a stinky tofu once upon a time! The psychological taste is really bad, but it's worth it on second thought. "Mom, I'm home! Are you hungry? I'll cook for you. ""Hey, you're back! Take a break! You've been in school all day, too. Don't be busy, mom is not hungry. ""Mom, don't talk nonsense, I'm not tired. You've been eating cold rice all day. I'll make it hot for you now. Please wait! " My mother is blind and can't read. My father works outside all the year round and seldom goes home. It's just my mother and daughter at home. I make breakfast every day and cook my mother's lunch, so that she doesn't have to be busy all the time. I feel bad when I meet here or break there. 6. Changsha stinky tofu composition 5 words
Swing net, composition title: delicious stinky tofu, article content: delicious stinky tofu; Go and see for yourself!
I'll give you some sample essays to refer to their beginning and end, hoping to help you. It is better to write the content in the middle by yourself!
stinky tofu is a specialty of Changsha, our hometown. I love stinky tofu.
stinky tofu is not attractive because of its delicious flavor and beautiful color. On the contrary, it is smelly and black, and you can't tell what kind of food it is. However, Changsha people who know stinky tofu will proudly tell you that stinky tofu smells bad and tastes good. It's crispy outside and tender inside, spicy and delicious, and has a unique flavor. I'm sure you'll want to eat the second and third tablets after eating one. . Is this a deliberate boast? By no means. As long as you know about its processing technology, you will understand what this is all about.
to make stinky tofu, you must first soak the tofu in brine. The production of brine is also very particular. There are a dozen kinds of raw materials, such as mushrooms, winter bamboo shoots, lobster sauce and cooking wine, which need to be fermented before they can be used. The stinky tofu with good brine is black and stinky, which is really ugly. But the masters have skills, they fry it in an oil pan, sprinkle with sesame oil, Chili powder and other seasonings, and put sesame oil on it. Wow! Delicious, will make your mouth water three thousands of feet.
it's easy to eat stinky tofu. In the streets and alleys of Changsha, stalls for frying stinky tofu can be seen everywhere. You can taste a string of spicy and delicious stinky tofu for only a few cents.
However, if you want to taste the best of stinky tofu, you must go to Changsha Fire Palace. It's a traditional old shop, and it is said that Emperor Qianlong also ate there. .
the first time I ate stinky tofu, I remember that my father came to pick me up after school that day, and he mysteriously said to me, "Take you to eat the most famous snacks in Shanghai." I jumped up and down, and followed my father unconsciously to the front of a small shop!
On November 4th, 28, most of the streets in Tianjin were stinky tofu from Nanjing, which was fried into golden yellow for gray tofu blocks, and the smell was very weak. Wang Zhihe stinky tofu, which is famous in Beijing, is stinky tofu milk, which is different from the stinky tofu dried in the south. 7. unforgettable Changsha stinky tofu composition 45 words
one day, my mother and I went to Lu Xun's hometown and smelled the fragrance from a distance. I looked everywhere. Where did it come from? As it happens, a man is eating stinky tofu and walking past me. That's the smell.
I also walked along the crowd to the stinky tofu. When I got closer, I saw the stall owner put pieces of stinky tofu into the oil pan. The stinky tofu was bubbling in the oil pan, and the color gradually turned yellow. The stall owner kept turning it with long chopsticks to avoid burning it. When the color changed to Huang Shi, I fished it up. There were people buying stinky tofu all around, and I was attracted by the attractive taste. It made my mouth water.
So I took it out and bought it. The boss put pieces of stinky tofu in a long bamboo stick, and then I put red hot sauce on the stinky tofu. Wow! Crispy and tender, it's delicious.
in a short time, I ate it up like a hungry wolf. It was really not enough to eat one, so I bought another one, tasted it carefully, enjoyed the scenery while eating, and tasted the unique taste of Shaoxing water town from the stinky tofu.
whenever I see stinky tofu in other tourist attractions, I will think of the mouth-watering stinky tofu in my hometown. Although it looks similar to the stinky tofu in my hometown, it is not as fragrant and delicious as the stinky tofu in my hometown no matter how delicious it is. In my heart, stinky tofu is the most fragrant in Shaoxing.
Friend, if you come to Shaoxing, you must try our stinky tofu when you arrive in Lu Xun's hometown! I love my hometown, and I love the delicious stinky tofu even more.