1. What idiom is used to describe duck blood vermicelli soup in the first semester of the sixth grade of primary school
I am afraid no one doubts that duck blood vermicelli soup is a snack in Zhenjiang; but Duck blood vermicelli soup is designated as a "local specialty" of Zhenjiang, which may cause controversy. In recent years, the debate over whether the "original" duck blood vermicelli soup is from Zhenjiang or Nanjing has become popular online and among the public. The argument for saying that duck blood vermicelli soup "is from Nanjing" is that "Jinling duck blood vermicelli soup" is famous and has far outstripped the Nanjing market; the argument for saying that duck blood vermicelli soup "is from Zhenjiang" is that, Anyone who has eaten duck blood vermicelli soup from both places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang". However, it is said that duck blood vermicelli soup was invented by a food stall near the Daxing Pool in Chaoyang Tower, Zhenjiang in 1988. At that time, goose blood was used instead of duck blood. It was called duck blood because it sounded smooth, so now Zhenjiang’s duck Blood vermicelli soup is mostly goose blood, while Nanjing's soup is mostly duck blood.
The current market situation of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include all people, men, women, old and young. In Zhenjiang, you can encounter duck blood vermicelli shops no matter you are crossing the street or walking through alleys all year round. Some of these duck blood vermicelli shops have a facade, some are just small stalls, and the same ones can be Business is booming and the fragrance is overflowing. Among these duck blood vermicelli shops, Sister-in-Law Duck Blood Vermicelli Shop, Mother and Daughter Duck Blood Vermicelli Shop, and Ma Old Lady Duck Blood Vermicelli are the best.
Zhenjiang’s duck blood vermicelli soup has also been introduced to other cities. A friend of the author has seen more than one Zhenjiang duck blood vermicelli shop in downtown Taizhou, and after trying it, it really has Zhenjiang flavor. When I came up to inquire about it, I found that some were opened by Zhenjiang people, and some were run by local people. However, no matter what, "Zhenjiang Duck Blood Fans" can be considered to have left Zhenjiang in terms of products and brands.
The vermicelli of Zhenjiang duck blood vermicelli soup is lubricated, the duck blood is fresh and tender, and the taste is fresh and fragrant. At 3 yuan a bowl, it is cheap and good, and is widely loved by the people. Duck blood vermicelli soup is also very simple and convenient to make. You only need to put the vermicelli in a small bamboo basket, blanch it in boiling duck blood soup, pour the vermicelli and duck blood soup into a bowl, and then add duck intestines and duck blood soup. Just liver, chopped green onion, coriander and seasonings.
Nanjing is a famous duck city. Naturally, Nanjing people love to eat ducks. Not only duck meat, but also duck viscera and duck blood can make a lot of difference. Huiwei Duck Blood Vermicelli Soup is a restaurant that maximizes the deliciousness of these items. Duck blood vermicelli soup is made with vermicelli, duck blood, duck liver, duck intestines and old duck soup. A small bowl of vermicelli soup, but it contains the delicious taste of duck. Taking a sip of the soup, sucking on the vermicelli, and biting into a piece of duck blood, one can marvel at how these humble things can produce such worldly delicacies. Origin: There was a very poor man. When he killed a duck, he used a small bowl to collect its blood. Unexpectedly, the fans fell in and got dirty. He had no choice but to cook the vermicelli with duck blood. Unexpectedly, he cooked his first bowl of duck blood vermicelli soup. The soup was so fragrant that countless passers-by speculated on how to cook this delicious soup. When the rich man heard about this, he appointed the poor man as a professional chef, specializing in cooking duck blood and vermicelli soup for the rich man and his concubines. Later generations got this delicacy.
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Ingredients for making duck blood and vermicelli soup:
Ingredients: Duck blood cut into small pieces or (strips) (sometimes pig blood is used instead) and vermicelli. Avocado, shredded onions and ginger, dried shrimps, coriander, duck offal (including duck gizzards, duck intestines, duck liver, etc.). Appropriate amounts of refined salt, monosodium glutamate, chicken essence, and sesame oil (or spicy oil).
Features of duck blood vermicelli soup:
Duck blood vermicelli soup is a snack in Nanjing and is very famous locally.
How to make duck blood vermicelli soup:
(1) Boil a pot of water, pour in a tablespoon of MSG, salt, Zhiqiang chicken essence, put the coriander into the boiling heat Blanch it in water, cut into cooked duck intestines and duck liver and set aside.
(2) Boil the soup, cut the duck blood into strips, cut the avocado into triangles, put them into the soup and cook.
(3) After a minute or two, take out the duck blood. After a while, when the oil fruits are cooked, turn down the heat to a minimum, put the duck blood in, and let them stew slowly. , to keep the temperature from falling.
(4) Put the vermicelli into the vermicelli scalding spoon, blanch it in the soup for a minute or two, and pour it into a bowl.
(5) Take out an appropriate amount of duck blood and oil fruit into a bowl, put the sliced ??cooked duck intestines and duck liver on the vermicelli, add a few cilantro, scoop out the spicy oil, and use chopsticks Stir it up, and a bowl of duck blood vermicelli soup with delicious color, fragrance and flavor is ready. 2. Good sentences to describe eating old duck vermicelli soup
Although duck blood vermicelli soup is just a street snack, it is is my favorite.
The preparation of duck blood vermicelli soup is very simple. When a customer came, the aunt selling duck blood vermicelli soup grabbed a handful of soaked vermicelli and scalded it in the boiling water. At the same time, put ingredients such as duck blood, duck liver, duck intestines, and ham sausage in a bowl. In about two minutes (plus "after"), the aunt took the vermicelli out of the boiling water and put it (changed to "pour") into the bowl, then pinched some coriander and sprinkled it into the bowl, and finally sprinkled on the seasonings. A bowl of duck blood vermicelli soup with delicious color, flavor and flavor is ready.
The duck blood vermicelli soup tastes good and looks good. Green coriander surrounds the pink ham sausage, there are clusters of brown duck blood here and there, and there are also white duck intestines and brown duck intestines scattered among them (plus "milky white") vermicelli, it's really amazing. Drooling.
When I eat duck blood vermicelli soup, I like to pick up a few vermicelli with chopsticks, raise my mouth, and gently eat (change it to "suck") in my mouth. The slippery texture is really unusable. verbal expression. I remember (changed to "de") that one time, as soon as the duck blood and vermicelli soup was served, I wolfed it down. Not only did my face look like a tabby cat, but my mouth almost became scalded and swollen. I will never dare to eat so fast again, I have to swallow my saliva and wait patiently for a while. Those few minutes were so long!
How is it? After reading my introduction, you must also like to eat duck blood vermicelli soup! Then it’s better to act than to think, and go quickly! 3. When writing about duck blood vermicelli, you should describe the taste, method, and origin
This is an essay about duck blood vermicelli by an online author:
Duck blood vermicelli soup is from Nanjing. One of the specialty snacks.
Speaking of its origin, it is an interesting thing. According to legend, there was a very poor man who picked up a pack of vermicelli on the ground. Before cooking the vermicelli, he accidentally dropped the vermicelli into duck blood and soiled it. He couldn't bear to throw the vermicelli away, so he had to cook the vermicelli with duck blood. However, unexpectedly, the cooked vermicelli was extremely delicious. When the rich man learned about this, he ordered the chef to do the same. Later, the chef further improved the production method, and finally it became a delicious delicacy that is passed down to this day and suitable for all ages - duck blood vermicelli soup.
Just looking at the name, you may think that as long as the duck blood and vermicelli are cooked together, the duck blood and vermicelli are cooked together, and the duck blood vermicelli soup is made. That could not be more wrong! It is made by first cutting the duck blood into small pieces, squeezing out the water, and then slicing the duck internal organs soaked in the brine. Then the vermicelli and duck offal are cooked separately, and finally combined together, and a bowl of duck blood vermicelli soup with full color, flavor and flavor appears. Brown duck blood, gray duck intestines, duck gizzards and duck liver, sprinkled with green coriander and poured with red spicy oil, form a beautiful scenery.
Whenever I taste the duck blood vermicelli soup, I always "stop eating" and take a few sips from the big bowl without caring about anything else. Then, with the force of a hungry tiger, all the duck offal and vermicelli are eaten up in five minutes, and a few more minutes are left to "destroy" the remaining soup. As a slow eater, I can always finish a large bowl of duck blood and vermicelli soup in ten minutes.
I remember one time, I accidentally poured half a bottle of spicy oil into the duck blood and vermicelli soup. I had to mix it in a bowl because it was too spicy. I had to sit and eat slowly. Just as it happened, "Red Cliff" was playing on the TV above my head, and I watched it with great interest. I accidentally glanced at the bowl of soup, and I was immediately inspired. The oily fruits dyed red looked like Cao Jun's warships that were burned by fire! And the red soup looks like a burning red cliff. I looked at it and couldn't help but think: "The great river goes eastward, and the waves sweep away all the famous people of the ages..." Then, I worked hard and annihilated "Cao's army" in one fell swoop. Later, I named the duck blood vermicelli soup with a lot of chili oil "Fire Red Cliff".
After reading my essay, are you salivating over the duck blood vermicelli soup?