I discussed this problem with my friends and the results are as follows.

1. Old Beijingers eat silly jiaozi and don't put thirteen incense! Old Beijingers in Huangchenggen don't put thirteen incense sticks, so it's better to replace this greenhouse with local zucchini and stick a juice, soy sauce, sesame oil, garlic foam and a little salt.

2. I made a "sticky jiaozi" with two young zucchini, removed both ends, washed, and twisted into silk with the bed I have rubbed for 60 years (the third time), put10g salt to brake the water, beat six eggs, put 5g lead-free baking powder (double-effect baking powder is optional) and add 80-/kloc-0. Peel one end of garlic, put a little monosodium glutamate in the pestle (because there is salt in the paste, it is best to put some monosodium glutamate when mashing garlic, as long as three to five grams is enough), add vinegar and set aside. Heat the cake plate with a spoonful of oil. Put a spoonful of paste in the pot, don't spread it out, let it flow naturally, just put three or four pieces in the electric baking pan, then cover the pot, turn it over after the surface of the paste changes color, wait for three or two minutes, and dip it in vinegar and garlic juice when eating.

There were no thirteen incense before, but only in recent years. Now put some thirteen incense, it will taste better. There is no need to add a drop of water. I mainly eat vegetables instead of eggs. Two zucchini and four or five eggs are enough.

I am an old man in Beijing. I've been a fool all my life and made cakes all my life. No matter the four seasons, if you are greedy, make spring cake rolls. Putting eggs is called zucchini omelet, because putting eggs will harden and thin will be called collapse. You got it?

5. I heard it was called "crash" for the first time. Beijingers call it "collapse paste" Summer is the easiest, easy to cook and delicious. Add mung bean porridge and pickles, and you will live in one meal. In the pasty jiaozi of old Beijing, don't put thirteen spices, put spiced powder, and dip it in vinegar and garlic juice after cooking.

6. Zucchini must save water, otherwise the paste is too sticky to eat! I often do this. Collapse. It's Beng, it's Beng Zanzi, a gourd-like vegetable. It's made of authentic hairpins, so it's called hairpins.

7. Used to call us rabbits. It was originally made of something like zucchini. The name is Zanzi, the one in the picture. This is the authentic practice. Later people were lazy and made zucchini instead, so they were later called stupid.

8. When I cooked jiaozi at home, I put not only shredded squash but also shredded carrots. This roasted jiaozi is more nutritious and looks better. When eating stupid jiaozi, you should dip it in minced garlic and soy sauce, without adding salt. Eating with mung bean porridge is delicious in summer.

9. You may have eaten it. Have you really done it? Throw the eggs into the noodles and stir. This is the zucchini yarn you need. At least beat the egg mixture and mix it with the zucchini. It's just zucchini cake, which I often eat in Shanxi, and it's not a special snack of Beijingers. None of the people who put thirteen incense is from Beijing. How many years has thirteen incense just appeared in the market? Beijingers have been eating jiaozi for a long time, so it's as simple as adding pepper noodles, making it by themselves, frying the peppers and pressing them into powder.

10. We call it spreading soft cakes or lumps. No need to spread zucchini, cucumbers, carrots, potatoes and vegetables. You can sprinkle some salt on it. Jiangsu calls this dried noodles. We have been eating since childhood. When we were young, we ate it as a delicacy. We only eat once in a while, so I miss it.