A 100-word essay describing bacon

1. Write 100 words about the unique flavor of bacon

Legend of Laba Porridge 1: Zhu Yuanzhang once begged for food in his early years. One year on the eighth day of the twelfth lunar month, he had not eaten for several days and was suffering from hunger and cold. , suddenly he saw a mouse getting into the hole. He wanted to catch the mouse, so he dug the mouse hole. He found some rice, beans and other grains inside, so he cooked a pot of porridge to avoid death from cold and starvation.

After becoming the emperor, he would cook porridge and eat it every eighth day of the twelfth lunar month as a souvenir, which also meant remembering the bitter and thinking of the sweet. Legend 2: Yue Fei was framed by a traitor and his military rations were deducted. When the people heard the news, every household sent them porridge and rice, and Yue's army ate them together.

This day happens to be the eighth day of the twelfth lunar month. From now on, people will cook Laba porridge to remember Yue Fei and the Yue family army. In the Song Dynasty, eating Laba porridge was the most popular. No matter the palace, government, monasteries or people's homes, they all competed to cook Laba porridge.

"Old Wulin Events" records: "On December 8, monasteries and other people use walnuts, pine nuts, mushrooms, persimmons, chestnuts, etc. to make porridge, which is called 'Laba porridge'." It is also called "Laba porridge." Five-flavor porridge" or "eight-treasure porridge".

2. Tianjin "Goubuli" Steamed Buns It is said that the "Goubuli" steamed bun shop opened during the Tongzhi period of the Qing Dynasty. The owner's surname was Gao Mingguiyou, and his nickname was "Paparazzi". It is said that Gao Guiyou had a very stubborn temper when he was a child. He was so stubborn that he would not even pay attention to the puppy's teasing.

Therefore, the neighbors made fun of him and called him "Goubuli". Later, Gao Guiyou went to learn cooking skills.

The steamed buns he makes are not only very particular in the selection of ingredients, but also very unique in technique; they are also very delicious and have distinctive characteristics, so they are highly praised and favored by the majority of diners. After the Empress Dowager Cixi tasted it, she was "overjoyed" and couldn't help but praise it.

Since then, this kind of steamed buns has become famous far and wide, and its reputation has increased tenfold once it reaches the dragon gate. The business is getting more and more prosperous, and the number of customers who come to taste the steamed buns is increasing day by day. Don't come. Later, Gao Guiyou suddenly got smart and came up with a new business idea: even if there were several large baskets of clean chopsticks placed on the table in the store, and customers wanted to buy steamed buns, he asked to put their change into the bowl first, and then he would take the photos in the bowl. The amount of money is given to Baozi according to the price.

After the customers finished eating the steamed buns, they put down their bowls and chopsticks and left the store, but Gao Guiyou was so busy that he didn't say a word the whole time. So the neighbors laughed at him and said: "The paparazzi sells buns and ignores them."

Later, the good-hearted neighbors named his steamed bun shop "Goubuli" and the steamed buns he made "Goubuli steamed buns", and Gao Guiyou didn't object. Once the name of this store spread, it became famous far and wide, and it has been passed down to this day. It can be said that it has been prosperous for a long time.

3. Beijing cuisine "Beggars Chicken" There is a famous dish in Beijing cuisine, its name is very interesting, it is called "Beggar Chicken" and "Rich and Gui Chicken", using completely different vocabulary for the rich and the poor. There is a reason for the name of this dish: "Beggar Chicken" originally originated from Hangzhou, Zhejiang Province. It was a chicken stolen or begged by some poor refugees, known as "Beggar Sons", and cooked in local dialects. Dengda elegant street food. When Emperor Qianlong visited Jiangnan incognito, he accidentally left his rags on the streets.

One of the beggars saw that he was pitiful, so he gave him a "beggar's chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so of course he thought the chicken was extremely delicious and asked him its name. Huatou was embarrassed to say that the chicken was called "Beggar Chicken", so he called it "Wealthy Chicken". Qianlong said that this "rich chicken" was delicious.

It was later discovered that this homeless man was the current emperor. This "beggar's chicken" also became a famous dish because Emperor Jinkou opened it and turned it into "rich chicken".

4. Yunnan Crossing the Bridge Rice Noodles Crossing the Bridge Rice Noodles is a famous snack in Yunnan. Rice noodles are rice noodles, which are linear foods made from high-quality rice through processes such as fermentation, grinding, filtering, steaming, and pressing.

Cross-bridge rice noodles are mainly made of soup, sliced ​​meat, rice noodles and seasonings. As for the origin of Cross-Bridge Rice Noodles, the common people believe the reason mentioned in a folk story: Once upon a time, in order to take the exam, a scholar from Mengzi, Yunnan Province, locked himself up on a small island in the South Lake and studied day and night.

His wife brought him meals every day. Because of the long journey, the food often got cold, so the scholar did not like to eat it. What to do? One day, my wife stewed a fat hen. She filled the chicken soup in an earthen pot, brought the scholar's favorite rice noodles and condiments, and sent them in a bamboo basket. When she was carrying the soup pot, her hands were burned and she retracted.

It turns out that there is a thick layer of chicken fat floating on the chicken soup, which maintains the temperature. So, she put the condiments into the soup, boiled it, and then added the rice noodles.

The scholar ate the food warmly and found it particularly delicious, so he praised it greatly. Because his wife had to cross a bridge to deliver food, the scholar smiled and said to his wife: "Let’s call the delicious meal you made today Crossing the Bridge Rice Noodles."

From then on, Crossing the Bridge Rice Noodles became popular among the people. It's open. 5. Shaanxi Qishan Sauce Noodles According to legend, during the Zhou Dynasty, King Wen Jichang took his people out for hunting. On the banks of the Wei River, they encountered a dragon rising from the water, baring its teeth and claws, and killing innocent people.

King Wen of Zhou ordered his soldiers to shoot arrows together, and for a while the arrows kept ringing in the air. In an instant, the five-foot-long dragon fell from the sky with its eyes blinded and its throat broken.

Since eating the dragon’s meat has the effect of prolonging life and driving away evil spirits, King Wen asked the chef to chop the dragon into centimeter cubes, add seasonings and mince it into a paste, and put the cooked noodles into a bowl. Pour the soup and dragon sauce over it. They only ate noodles, did not drink the soup, and then poured the soup into the soup pot. In this cycle, not only the soldiers ate the noodles, but also the local folks got their hands on it and tasted the delicious noodles.

From then on, Qishan people imitated this way of eating, smashing the pork into steamed noodles, pouring soup over it and eating it. This is the steamed noodles that have been passed down from generation to generation for thousands of years. 6. Hejian donkey meat roasting Hejian donkey meat roasting is said to have originated in the early Ming Dynasty.

The king of Yan, Zhu Di, rebelled and went to Caohe, Xushui County, Baoding Prefecture, where he was defeated. When he was starving, a soldier came up with the idea to imitate the ancients and kill the horse to eat.

The fiber of horse meat is relatively thick and not particularly delicious. But I was hungry, so I cooked the horse meat and ate it with local fire roasting. Unexpectedly, it tastes very good.

Later, local people also began to kill horses to make "horse meat roast", and horse meat roast became famous because it was once eaten by the emperor. But the good times did not last long, because horses were needed to fight the Mongols.

Horses have become strategic materials, so of course they cannot be eaten by the common people. So a substitute emerged - donkey meat.

Donkey meat fiber is finer than horse meat, and it is leaner and not fatter. Hejian donkey meat roasting was born under various inter-species meetings! 7. "Lion's Head" "Lion's Head" has now become a home-cooked dish in ordinary people's homes. This seemingly ordinary dish has an interesting legend.

The Sui Dynasty. 2. I love the bacon in my hometown, a 100-word essay for third grade

***Two articles

1 My hometown is Longlin County, Baise City, Guangxi Province. When it comes to local specialties, there are countless, such as cane sugar, bacon, plantains...

What I want to introduce today is one of them - bacon. Bacon: Every time we celebrate Chinese New Year here, pigs are killed, and the remaining meat is used to make bacon. The specific method is as follows:

1. Coat the meat with salt first. If you like to eat chili, you can also use chili powder to coat it.

2. Poke an opening on the head of the meat with a sharp knife, then pass a rope through it and tie a knot, then hang it on the stove. After accumulated smoke over time, it can become delicious bacon.

The bacon looks dark, but when you take a bite, it is extremely delicious.

Chapter 2: Bacon from hometown

Bacon is a special product of our Enshi Mountain Township. The dishes made with it are really fragrant and look rosy and tender. Once you taste it, you will feel more fragrant and long-lasting. No wonder there are bacon specialty stores and bacon restaurants in major cities across the country.

In fact, bacon has a long history, and the tuition fees collected by Confucius were just "shuxiu". The production of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten by insects and rot, people use smoke and fire to remove moisture; carbon dioxide adheres to the surface to form an efficient protective layer, which has the effect of sterilization and insecticide. Moreover, smoked meat has a much stronger color and aroma than cured meat. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value. It can inhibit and kill E. coli. The bacon can also nourish the stomach, warm and strengthen the body. Eat it in all seasons and you will never suffer from gastrointestinal bloating and diarrhea. It is also a green bodybuilding food. The remaining effects of smoked and stored meat on pesticides, chemical fertilizers and hormones have disappeared. Almost no one has gained weight by eating bacon.

Of course, the smoking of our Enshi bacon is very particular.

First, choose your time carefully. The best time is between the winter solstice and the beginning of spring. At this time, the weather is cold, and the natural cold storage has fewer bacteria and insects, so it is not easy to go rancid.

Second, the production process is exquisite. First, the selected high-quality meat is seared, fried, burned, and seared with a hot iron to brown the pig skin, remove the unfinished hair roots, and disinfect the incision for the first time. Then apply refined salt, pile the meat and marinate it. After five to seven days, you can go to the kang.

Third, smoking is the most exquisite. Firewood that cannot be used: 1. Coal cannot be used, as the soot makes the meat sour and bad, with a strange taste. 2. Do not use masson pine (fir tree) including pine needles. The pine smoke oil makes the bacon difficult to wash and the meat tastes astringent. 3. Do not use tung tree or catalpa tree. The tung tree tastes spicy and the catalpa loses its oil. 4. Avoid plastic and other toxic and smelly firewood. The best are: cedar branches and leaves, citrus orange and pomelo peels, Sichuan peppercorns, pepper warp stems, sweet potato vines, etc. The fire should not be too intense and uninterrupted. In this way, the color, aroma and taste are of the highest quality, achieving the effects of warming and toning.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place and should not be exposed to the sun. 3. A 300-word description of smoked bacon in the third-grade primary school diary

Smoking bacon is a custom during the Chinese New Year in my hometown of Guiyang. On New Year's Eve, every household will slaughter a big pig. In addition to entertaining guests, the remaining meat will be smeared with special seasonings, left for a few days, and then blackened and fragrant. The bacon produced in this way not only has a special flavor, but can also be preserved for a long time.

Since arriving in Zhejiang, we have never made this delicious dish ourselves. On the Laba Festival this year, my father suddenly asked for smoked bacon. I raised my hands and agreed.

So Dad bought a large piece of pork, some spices, and a bunch of grape branches from his neighbor.

After everything is ready, Dad first roasts the pork on the stove to let the skin and meat get slightly charred, then evenly spreads the pre-prepared spices, salt, and soy sauce on the pork and puts it into the jar. , sealed. He told me that this was done to allow the aroma and flavor to soak into the meat.

A few days later, my father lit a fire with grape branches in an old iron pot, then took the marinated pork out of the jar and hung it on the fire to smoke. The flames and thick smoke wrapped the pork tightly, but I was made to have snot and tears.

After a while, the fine purple underneath was burned out. I quickly added firewood to the pot and blew air into it. But my father grabbed me and said, "Don't blow! If the fire is too big, the meat will be burned. You have to smoke it slowly."

"There is no flame. What should I do if it goes out?" I was puzzled.

Dad said with a smile: "The fine firewood below will burn slowly, and there will be more smoke!"

It suddenly dawned on me that there is still so much heat left to smoke bacon. I was very particular about it, so I waited patiently. Gradually, the thick smoke darkened the meat. Dad smiled and said, it will take another two days to smell the natural flavor!

In the evening, I looked in the mirror before washing my face and found that my face was as black as bacon, which made the whole family laugh.

After three days of smoking and roasting, the bacon finally became black and shiny. During the Chinese New Year, serving a plate of fried bacon with chopped green onions brought me the warmth of returning to my hometown for the Chinese New Year! 4. Composition on bacon

I think everyone should have heard of the word bacon. Regarding the issue of bacon, I remember my grandpa once told me a story related to bacon. I heard from grandpa that the birthplace of bacon is the coastal area. In the past, productivity was low and technology was backward.

A villager was hunting in the forest and finally killed a wild boar in the afternoon and plucked the wild boar's fur on the spot. On the way home, he had to cross the sea. When the hunter arrived at the beach, he found that the carrying capacity of the boat was too small. For safety reasons, the hunter decided to soak the pork in sea water, then hang it on a tree, and wait for a few days to pick it up. But when the hunter returned home and was busy with other things, he forgot about the wild boar meat. As time went by, two years passed in the blink of an eye. When the hunter passed by the seaside one day while hunting, he remembered the wild boar meat he hung at the seaside two years ago. So he went to the place where the meat was hung to take the meat home. The meat had been dried and had a strong fragrance. When he got home and cooked it, he found that it tasted quite delicious, so the hunter said that the meat must be It is made after long-term drying and the salt content of sea water is combined with the meat. That day was the twelfth lunar month, so the meat was nicknamed "bacon".

There is another saying about bacon: in the past, technology was backward, unlike now where we have refrigerators, refrigeration warehouses, etc. In order to preserve some food, people put vegetables in cellars, but it was still far from meeting people's needs. Especially, there was no equipment for preserving meat. In order to preserve meat, people were surprised to find that salt can preservative, so they Rub the meat with salt and hang it in a ventilated place. After a year, I took out the meat to cook and ate it and found that the taste was no less than fresh meat, so it was passed down from generation to generation. Because the meat was waxy yellow, it was euphemistically called "bacon"

Nowadays, with the advancement of science and technology, bacon has disappeared from people's sight. In big cities, it is only available in supermarkets, but in rural areas, it is not necessarily available in every household. But it is the signature dish that hospitable farmers in the countryside entertain their guests.

People say that wine tastes good after being stored for many years. Of course, the same goes for bacon. It is best to store it for 2 years, but meat must be stored for at least 1 year to be considered bacon. Making bacon is relatively simple, you just need to be patient and wait. The making of bacon requires 3 stages. (1): Bacon is usually made in the twelfth lunar month of the lunar calendar. First, the pig is slaughtered, the meat is evenly spread with salt. Some people like to use the whole pig to make it, which means "smooth sailing", while some people Choosing carefully means "strive for excellence", which varies from person to person anyway. (2) Hang the salted pork in a dry and ventilated place, preferably a "safe area" where livestock, rats, etc. cannot come into contact. Then properly salt the meat during the hanging period to prevent the survival of borers in the meat. (3) According to the owner's wishes, during the production period of the bacon, the bacon can be placed in the kitchen to make signature dishes, or the bacon can be "immigrated" indoors and hung for a period of time.

With the rapid development of science and technology, bacon production plants have been established in many big cities, but the taste is still not as strong as the original. In my eyes, I think we should continue to promote things like bacon, which are passed down from our ancestors. 5. A 200-word essay on Enshi specialty snack bacon

Bacon is a special product of our Enshi Mountain Township. The dishes made with it are really fragrant. The fragrance lasts long.

No wonder there are bacon specialty stores and bacon restaurants in major cities across the country. In fact, bacon has a long history, and the tuition fees collected by Confucius were just "shuxiu".

The production of bacon is also the scientific creation and invention of our ancestors.

In order to store excess meat for a long time without being eaten by insects and rot, people use smoke and fire to remove moisture; carbon dioxide adheres to the surface to form an efficient protective layer, which has the effect of sterilization and insecticide.

Moreover, smoked meat has a much stronger color and aroma than cured meat. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value. It can inhibit and kill E. coli. The bacon can also nourish the stomach, warm and strengthen the body.

Eat it in all seasons and you will never suffer from gastrointestinal bloating and diarrhea. It is also a green bodybuilding food. The remaining effects of smoked and stored meat on pesticides, chemical fertilizers and hormones have disappeared. Almost no one has gained weight by eating bacon.

Of course, the smoking of our Enshi bacon is very particular. First, pay attention to time selection.

The best time is between the winter solstice and the beginning of spring. At this time, the weather is cold, and the natural cold storage has few bacteria and insects, and it is not easy to go rancid. Second, the production process is exquisite.

First, the selected high-quality meat is seared, fried, burned, and seared with a hot iron to brown the pig skin, remove the unfinished hair roots, and disinfect the incision for the first time. Then apply refined salt, pile the meat and marinate it.

After five to seven days, you can go to the kang. Third, smoking is the most exquisite.

Firewood that cannot be used: 1. Coal cannot be used, as the soot makes the meat sour and bad, with a strange taste. 2. Do not use masson pine (fir tree) including pine needles. The pine smoke oil makes the bacon difficult to wash and the meat tastes astringent. 3. Do not use tung tree or catalpa tree. The tung tree tastes spicy and the catalpa loses its oil.

4. Avoid plastic and other toxic and smelly firewood. The best ones are: cedar branches and leaves, citrus orange and grapefruit peels, Sichuan peppercorns, pepper warp stems, sweet potato vines, etc.

The fire should not be too intense and continuous. In this way, the color, aroma and taste are of the highest quality, achieving the effects of warming and toning.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place and should not be exposed to the sun.

For storage, rice husk can be laminated to prevent meat insects. 6. The narrative about Anhua bacon should be no less than 300 words

Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

Anhua Mountain-raised black pig firewood bacon

1. Preparation: Take fresh or frozen meat with thin skin and moderate fatness, scrape off the dirt on the skin, and cut into 0.8~1 kg , standard ribbed meat strips 4 to 5 cm thick. If making boneless bacon, the bones must be removed. To process bone-in bacon, use 7 kilograms of table salt, 0.2 kilograms of refined saltpeter, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms each of white wine and soy sauce, and 3 to 4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2. There are three methods of pickling: (1) Dry pickling. Rub the cut meat strips with the dry marinade thoroughly, then place them into the jar with the meat side down, and the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days. (2) Wet pickling. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the pot twice in the middle. (3) Mix and marinate. Rub the meat strips with dry marinade and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt in the mixed pickling should not exceed 6%.

3. Smoking bone-cured meat must be rinsed and dried before smoking. Usually, 8 to 9 kilograms of charcoal and 12 to 14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50~56°C after 3 to 4 hours, maintaining 28 The finished product takes about an hour. Freshly cooked bacon needs to be preserved for 3 to 4 months to mature. 7. Writing an essay about Sichuan bacon sausage requires 300 words.

As long as you are serious, you will make discoveries. For example, Newton discovered that the earth has gravity, and people will not float but fall to the ground. As long as we are careful we can make discoveries.

One night I asked my mother to boil water and I would make milk later. Mom boils water or pours it into a hot water kettle and plugs it with a cork. At nine o'clock in the evening, I poured the milk powder into a cup and went to the kitchen to get the hot water kettle, only to find that the cork was missing. I searched and searched and finally found it under the chair. But what makes me wonder is how could the cork get under the chair?

I yelled, "Ah... there's a ghost..." Hey, that's not right, maybe my father or mother forgot to put the cork back in when they turned on the kettle.

I walked up to my mother confidently and said, Mom, did you just open the hot water kettle and forget to put the cork back in? Mom said: "No."

I walked up to my dad and said, dad, did you just open the hot water kettle and forget to put the cork back in? 8. A 100-word essay on how to make Laba rice porridge

Today is the eighth day of the twelfth lunar month, so we have to drink Laba rice porridge. Laba porridge is a very particular food. The history of eating Laba porridge in our country has been more than a thousand years. It first started in the Song Dynasty. Every household has to make it. Legend has it that before the eighth day of the twelfth lunar month in some temples, monks hold alms bowls and go along the streets to make alms, and cook the collected rice, chestnuts, dates, nuts and other materials into Laba porridge and distribute it to the poor.

Legend has it that after eating it, you can get blessings from the Buddha, so some poor people call it "Buddha porridge". No wonder this kind of porridge comes with a variety of ingredients and is so delicious!

The day before, grandma started working on this porridge. Soak yellow rice, black beans, red dates, peanuts and other grains in cold water. Just looking at it reminds me of delicious food. Early in the morning, grandma lit the stove with wood, set up the stove, added water, and gently added the prepared grains. The pot immediately turned into a colorful world, full of flowers and flowers, exuding a slight fragrance. Grandma stirred it gently with a large spoon, and the pot immediately began to stir. Grandma covered the pot with satisfaction and went to watch TV, but I was still very interested in it and waited carefully. Now I finally understand the reason why grandma used charcoal. The fire dyed by charcoal is soft and light. Lightly supports the bottom of the pot, making the porridge more sweet and delicious. The charcoal extended downward little by little, and I pushed it forward. The solid wood turned into ashes for our delicious meal. After more than an hour, white steam came out from the edge of the pot lid, and there was a gurgling sound in the pot. I shouted excitedly, and grandma came over and patted my head, "Wait, it's coming, you..." Greedy little cat!"

She opened the lid of the pot, and the water inside was almost gone. There were small bubbles between the entangled rice grains, like erupting volcanoes. The swollen red dates float on top, like a group of cute fat dolls. My grandma and I both had smiles on our faces, "Okay!" Before I finished speaking, I took out the bowls and chopsticks and called out to my family. The family sat around the table, and in front of everyone was a bowl of red Laba porridge. I couldn't wait to take a bite, wow! This porridge is glutinous and very delicious! There is also a hint of smoothness, like the light singing when eating kiss jelly. The tempting red dates are even more sweet and delicious...

After a bowl of porridge, my whole body feels warm and the coldness of winter is gone. The mythical story says: “Laba porridge is delicious and nutritious, and can also increase happiness and longevity.

"Hey, it would be great if it was Laba Festival every day, and it would be great if you could eat Laba porridge every day!