Chapter 42: "Causeway"

At first I knew that the gong burned was derived from the Japanese comic "Doraemon". At that time, I always thought it was two pieces of cocoa rice with red bean paste, so I tried to make it myself. But at that time I would not make a rice pork, so I replaced it with pancakes. Naturally, sugar is added to the flour. In order to achieve golden yellow, I also specially added some corn noodles. Maybe for me at that time, eggs existed like luxury goods. I don't know if it was the habit of developing at that time. I always fear trial and error. In order to find alternatives, a lot of inspiration has stimulated.

I would make red bean paste, but at that time I didn't know to distinguish red bean paste and red bean fillings. I just feel that the red beans will become bean paste after a long cooking. Butter, I have never heard of ingredients. However, to this day, I still don't know if the red bean paste in the gongs should be added with butter, I just feel that it will be more delicious.

The cooked red beans are slightly sweet, but the bean skin has a slightly bitter taste. When I think of boiling mung bean porridge, some bean skin will naturally fall off after the mung bean blooms, and it is convenient to remove it. But obviously you don't need so much moisture when boiling red bean paste, and naturally you can't peel it like this.

Therefore, I found that the red bean peeling is really a work. The mesh of the colander is too large, which is not enough to resist the red beans soaked, so I tipped it manually. The process is very healed and the effect is poor. Suddenly, memory returned to the scene of cooking corn when he was childhood. The sweet and warm piece of corn is inserted with chopsticks on one side, which is easy to hand in hand. I carefully bite a grain of my teeth and opened a gap, while using my teeth to peel off the skin with an empty hand. At first, I would eat the sweetest inner buds first, and then eat other relatively thicker parts. Later, I felt that the thick part should be eaten first, and the buds stayed more sweetly until the end. So, I can take a small section of corn in the first half of the afternoon. If you caught up with your neighbors and relatives, I would like to live. Is this really the case? Later, after achieving the freedom of corn, I still maintained this way to eat corn. Perhaps, this is really the case.

Therefore, even if I later learned the convenient red bean peeling method, I still like a grain of peeling. Like a very devout believers, it may be awe of food. It wasn't until one day that I accidentally watched the Japanese movie "The Taste of Chengsha", and I knew how pious my piety of food was.

Flour+egg+milk is stirred into a thick batter. When a spoonful of spoon is poured on the pan, when it is slightly brilliant on the top, the noodles are quickly turned with a shovel until the bottom is brilliant again. Because the softness inside the batter is just right. This is what I later learned, which is very much like pancakes, but it is more delicious than pancakes. Even without adding bean paste stuffing, it is very delicious. Add the boiled bean paste between the two fried noodle cakes while it is hot, and a Doraemon's favorite gong burned.

I know that the production process I wrote is very rough, and the practical technique is even more awkward. Just like I always encounter the right person at the wrong time, and I encounter impossible people at the right time. No matter what you do, there is a sigh of breath. So, I added a lot of preserved fruit, nuts, honey ... I seem to make up for it, more like a search. Even if you know that your blood sugar is high now, you can't eat sweets. I will also proudly tell everyone, I do n’t even have a pot of water splashed out!

Later, I went to Japan to know that the gong roast was a very common street snack like a meat clip. I took out the coin and bought it with gestures. I found a bench surrounded by cherry blossoms and sat down. As a famous writer once said: at the age of 80, he finally found a skirt that was at the age of 18, but he never had the state of mind at that time. Also, I have forgotten why I originally made a white -noodle and corn surface version of the gong. Is it because I watched the Hong Kong movie "The Dangerous and Dangerous" series? I always feel that Causeway Bay is a very powerful place, and the gong burning must also come from there! I couldn't help but think of some past events, and my mood became deeper. After wearing the mask for a long time, I couldn't pick it up after all.

Fortunately, there are three or two stray cats nearby, which is enough to eliminate the gongs in my hand.

Suddenly I couldn't write it. Open Brother's Douyin. The dish he updated today is "Salted Egg Yolk Baked Pumpkin", yesterday is "Covering the Fat Gow Rice", "Provence Chicken Meat" the day before yesterday, the day before yesterday is "Cream Mushroom Soup" ... On the way to chasing dreams, I was the one who lost behind.

If you have to save some face for your own drop, it may be that there are nearly a hundred dishes in "My Cooking Prose Collection" I am writing, and each dish has a story about ordinary life. The premise of moving others is self -move, or maybe just talk about "tree holes".

Good night, wish: The fireworks in your hands send the rest of your life, and the poems in your heart hiding the hate!

over