我的美食生活作文500字【一】
而最让我难忘的就是清明时节的青团，那散发着清香的青团，是我最爱吃的。
清明节前，妈妈早早地采来了艾草。这个时节的艾草是最嫩最绿的，这些艾草当然是用来做青团的喽！厨房里烧好了水，把洗干净的艾叶倒入水里，加上一些碱，过水焯一下。焯过之后，嫩绿的艾叶就变得碧绿而柔软了。然后再用糯米粉兑水和面。这时，只见妈妈的手灵巧地把面团推压开去，再折过来，再推压开……一遍又一遍。这动作看起来简单，可做起来一点都不简单，我就亲自尝试过。
看着妈妈和面那么轻松随意，我的手也痒了，真想试试身手。妈妈看出了我的想法，就让我把手洗干净试试看。我早就等不及了，捋起袖子，欢快地跑去洗了手就揉起面团来。一开始我还揉得像模像样的.，可不一会儿，原本光滑的面团，在我手里却变得凹凸不平、又干又瘪了。我一下子就懵了，怎么回事？我明明模仿过很多次了，这动作应该跟妈妈一般无二啊，难道说这面团跟我有仇？无奈，我只好向妈妈投去了求助的目光。妈妈接过我手中的面团，轻柔地润了一层水，又开始揉起来。妈妈边揉边告诉我：“和面这种事，力道可比动作要紧多了。”我这才恍然大悟，原来和面要注意的是力道而不是动作啊。看来，和面真不是件容易掌握的技术活啊！
面揉得差不多了，妈妈就加进焯好的艾叶，把它揉进面团里，然后再用石锤锤打面团，里边的艾叶就会变得十分细碎，这就是之前焯水时放碱的效果了。面和好之后要醒一醒。醒过面之后，把面团分成小块，再把这些小块按压成饼状，包上先前准备好的豆沙馅或是白糖芝麻馅，然后，小心翼翼地捏住口，团成一个个光滑的圆球，再滚上一层糯米，就算做好了。
妈妈包馅的时候，我看着简单，又忍不住想掺和一把，但是我包出来的青团都不是正圆形的，跟妈妈手里团的圆球相比实在是相差甚远！好不容易包了个滚圆滚圆的吧，偏偏还有不少裂口！可怜的青团们，到我手里就只有被虐的份儿了，将就一下吧！做好了所有的青团，然后把它们放入高压锅中蒸15分钟就能出锅了。
刚出锅的青团热腾腾的，透着一股水灵灵的绿色，散发着清淡的艾草香，外边的一层糯米也变得晶莹剔透的。好吃要趁热呀，我迫不及待地夹起一个就往嘴里送。还是太急了，舌头都快被烫得没知觉了！再吃，只好耐着性子把它吹凉。一口咬下去，最外层的糯米饱满香软，中间的一层很软，黏而不腻，最里边的馅更是香甜爽口，仿佛整个舌尖都被一股春的气息唤醒了，清新的鲜艾草味儿充溢着整个口腔。就是这样的美味，才值得我们代代相传呀。
家乡还有一个习俗，就是在清明节时，将这些青团供奉给逝去的亲人们。或许，这青团，更代表着一种懷念吧。
我的美食生活作文500字【二】
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
