Dongpo also loves cloudy rice > Yin rice is fried rice. After winter, choose the best glutinous rice, steam it on fire, dry it on sunny days, and then put it in a ventilated place for collection. On the twelfth lunar month, move out the sand fried with rice and tung oil, and pour half of each into the iron pot. > Then, set up a basket with a stool beside the stove. Before burning the fire, chop the firewood into pieces, put it in the stove chamber and light it with pine branches. Don't underestimate the fire, it's very important. When the fire is small, the rice is not ripe enough to give off fragrance; If the fire is too big, it will burn easily. > Stir-fried rice is a partner of grandpa and grandma. Grandpa added wood to the stove to make a fire, while grandma stood in front of the stove and shoveled it herself, turning the sand in the pot slowly. After the cloudy rice was cooked, grandpa patiently screened out the sand with a rice sieve. > The black rice fried with sand is white and round, and it melts in your mouth. There is also a method of frying yin rice, which does not put sand, but only uses sesame oil to fry. This kind of cloudy rice is also called oily rice, which is crispy and Huang Liang. In childhood, oily rice was a good snack. > At that time, as soon as I got home from school, my grandmother ran to the kitchen to boil water and was busy making me brown sugar and rice. I took a sip and chewed, my throat was smooth, my mouth was full of fragrance, and a warm current passed through my intestines. Grandma often quietly beats a poached egg and puts it at the bottom of the bowl. > Yin rice is very resistant to staying, and after frying in the twelfth lunar month, it will not go bad until the next summer and autumn. I always thought that Yinmi was just a snack in my hometown of Jiangbei. Recently, I found that there are three unique delicacies: Dongpo Rice Cake, Dongpo Yinmi and Dongpo Elbow. The legend of Dongpo Yinmi tells that his wife, Wang Fu, was very weak after giving birth. Su Dongpo's mother, Mrs. Cheng, cooked glutinous rice, dried it in the shade, fried it in oil, and soaked it with brown sugar. Wang Fu's health gradually improved after eating. Su Dongpo added poached eggs when eating. > Warm and delicious Yinmi is not made by many families in the countryside now, but the elderly grandmother still cooks some every year. >