做一道美食写作文四年级【一】
我到冰箱里拿了一只鸡蛋，对着碗边猛地一磕，谁知蛋白、蛋黄、蛋壳儿一股脑儿地流进碗里了，我不知所措，急得像热锅上的.蚂蚁团团转。“怎么办？得想个办法呀，这蛋壳可不能吃啊。”我一下子看到了小勺子，对，我连忙用勺子直接把鸡蛋放到了另一只盘子里，再用勺子把蛋壳拨出。”看来打鸡蛋真不是件容易的事呀。
经过我的不断努力，我终于把鸡蛋壳全部挑了出来，弄得我手上都是蛋黄和蛋白，腻腻的，滑滑的。我洗了洗手，又拿了一只鸡蛋，这次鸡蛋虽然明显比上一次打得好多了，但是也漏了好多蛋壳。我只好继续把十分顽皮的小蛋壳们全部挑了出来。
好不容易把鸡蛋打好了，我长长得松了一口气。现在开始把番茄剖开了！我拿起一个大番茄在水里清洗了一下，那红红的晶莹剔透的番茄可好看了，看着就让人垂涎欲滴。我拿了一把水果刀向番茄剖去，谁知是我太大意了，刀往左边一滑，差点儿滑到手上，我吓得冒出一身冷汗，番茄也滑到了地上。我连忙蹲下身把番茄捡起用水冲了冲，深呼吸一口气，把番茄按住，小心地用刀把番茄切好了。
经过努力，我终于把番茄炒蛋的准备工作做好了，我的心里美美的。看来要把它们炒成一盘美味的菜还真不容易啊，妈妈每天要上班还要烧饭，该是多么辛苦啊！我以后一定要多帮妈妈做家务，让妈妈不再那么辛苦。
做一道美食写作文四年级【二】
那一天我是在外婆家过的，我十分得快乐。我们一家子聚集在一起做汤圆。妈妈做的汤圆特别好。汤圆又白又圆，看起来使人垂涎欲滴。汤圆这个名字是怎么来的呢?妈妈告诉我，原来它长得圆圆的，又有汤，所以叫汤圆。
现在，我们可以开始吃汤圆了，我最喜欢吃豆沙馅的，吃起来甜甜的，粘粘的味道好极了。我一吃就吃了十几个。汤圆就像它的`名字一样，团团圆圆的。这一天有意思吧!吃完饭，我们就回家去了。在家里的路上，我看见一群幼儿园的小朋友，提着一只只各式各样的小灯笼，排着整齐的队伍在游街，小灯笼的灯光将大地照的亮极了，将大街照得光芒四射。
做一道美食写作文四年级【三】
爸爸和妈妈经常教育我，让我学会做一个自立自强的孩子，所以我一直在争取做到这一点。今天妈妈就让我学做家务——炒鸡蛋。
刚开始，我有点想打退堂鼓，妈妈看出了我的心思，就对我说：“孩子，妈妈不是经常教育你，做什么事都要坚持，才能取得成功。”我听完这番话后，就给自己加油，接着开始一心一意的跟妈妈学炒鸡蛋……
首先打鸡蛋时，要把蛋黄和蛋液搅拌均匀，接着开火，在锅里放上适量的油，热热锅，当油达到一定的热度时，把刚刚搅拌好的鸡蛋放入锅中，这时候一定要小心，因为会有油溅出来。下面开始翻炒鸡蛋，随后加入适当的盐和鸡精，再翻炒几下，新鲜可口的炒鸡蛋就出锅了。爸爸妈妈品尝后说道：“嗯，不错啊，下次继续努力，爸爸看好你哦！”
通过这次学炒鸡蛋使我明白，功夫不负有心人，只要你肯去努力，没有你完不成和做不到的。我们一定要将中华民族的光荣传统发扬光大。
做一道美食写作文四年级【四】
冰淇淋是生活中不可缺少的一道美食。夏天没胃口时，尝些冰淇淋，是一个迅速补充体力降低体温的好方法。尤其对小朋友来说更是挡不住的诱惑，聪明的妈妈能在小朋友不愿吃饭时，偶尔改变方式以冰淇淋取代主食，同样能摄取营养和热量，漂亮的颜色又让人产生食欲。
你知道吗？美国每年能销售10亿加仑的冰淇淋，8%的牛奶最终变成冷冻食品。如今，各种各样的冰淇淋店更是遍布世界。现在就让我们一起看看冰淇淋的历史吧。
The earliest reports of people enjoying flavored ice desserts come from the Romans and the Chinese. Marco Polo returned from his famous expedition with fruit-flavored ices, reporting that Asians had been making them for thousands of years. These delicacies became popular in France in the 1500s, but only among royalty. Over the next few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing methods. Cream was introduced as an ingredient, and by the 1700s, people were enjoying a dessert that was very similar to today's ice cream.
The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich. Ice cream making was revolutionized again in 1851, when Jacob Fussel started the first wholesale ice cream manufacturing operation in Baltimore, Maryland. Fussel's dairy business had excess cream and he couldn't figure out what to do with it. He tried using it to make ice cream, and before long his ice cream business outsold the rest of the dairy.
The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost. Sugar was rationed in the US during World War I, but the ice cream industry convinced the government that ice cream was an "essential food”. Ice cream factories were allotted sugar rations and production continued.
Ice cream increased in popularity until the Depression years caused a drop in sales for virtually all non-essential goods. Sales increased in the years leading up to World War II before leveling off in the post-war years. The rise of the giant supermarket created demand for cheaper, mass-produced ice cream, but quality suffered. The 1960s saw a resurgence in "premium"ice cream, while the following decades saw the market fragment into low-fat varieties for the health-conscious, including frozen yogurt, fruit bars, ice milk, fat-free ice cream, and dozens of other varieties. However, ice cream still makes up about 60 percent of the market share among frozen desserts. While ice cream is enjoyed worldwide, it has become an American tradition
