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Sweet sugar in the five flavors of the world,
When it is first cooked, it is golden and clear.
But once you get through it, it will turn black,
Too sweet, only bitter.
Near the New Year's Eve, every household in Jiangdu City is busy pasting, and it is rare that it is sunny these days. The waterfront windows of the small Qinhuai River are all open, hung with red cloth or bacon, and there are baskets after baskets. I don't know what delicious food is prepared in that basket.
In the evening at the Home Returning Pavilion in Liu Qing Street, Tao Sanniang always cooks a pot of sweet-scented osmanthus red bean porridge, which is heated by a brass charcoal stove in the center of the lobby. The faint sweetness has a feeling of peace and joy, attracting people passing by outside the store to look inside unconsciously.
I am most willing to do the chores of preparing rice cakes. Tao Sanniang asked me to help her grind glutinous rice flour, a small plate of stone mill, and turn it in one direction. The pre-soaked glutinous rice is very drum. When scooping rice into your eyes, remember to add half a spoonful of rice and half a spoonful of water, and the rice slurry will be white and tired. Then, add a little dry powder of indica rice, mix with osmanthus fragrans and brown sugar, and steam. It is a sweet osmanthus rice cake.
Jiangdu people especially like to present sweet-scented osmanthus rice cakes to Chef Jun on1February 23rd, because it is said that Chef Jun is in charge of the human diet, with Er Shen beside him, holding a "good pot" and an "evil". ...