unexpectedly delicious.
of course, it's not easy to taste this kind of collocation. The key point is that this time, whether it is salty or light, the taste and the proportion of ingredients are very suitable. From time to time, there is some faint aroma of wormwood, and the comfort level has increased a little.
The meat was chopped just right, not too rotten or too big, and the sweet potato powder and corn starch just kept sticky and a little elastic.
I think this should be the ceiling where I make wormwood balls. Because the next time such a perfect mixture ratio, it is more difficult to estimate.
In fact, delicious food is almost the same as a lover, which is hard to find. The ingredients like wood, the proportion of ingredients, the proportion of salt and oil, and the degree of heat on the same day may cause completely different differences. Even if they are close, they will find subtle differences.
in my memory, there are two ceilings that I have accidentally obtained delicious food.
First, when I was very young, one day my mother gave me a bunch of radishes to play with. It turned out that after the radish she planted was out of season, she found some radishes when cleaning the field. This radish didn't taste good, and it wasn't easy to cook anything else, so she gave it to me.
at that time, it seemed that I had not yet gone to school, and everything was a toy. When I was playing, I suddenly remembered my mother's procedure of making dried radish, and suddenly I wanted to say that my radish should also be cooked.
like adults, cut the radish and take it to the sun. Now I can't remember whether I created it myself or was instructed by an adult. After drying, I found a jar, put the radish in it, put salt, sugar and vinegar, and sealed the jar.
In the past, a plastic bag was used to cover the jar mouth, and then a plastic rope was wrapped around it several times to ensure the tightness. I'm very serious about it.
a few days later, my family smelled the fragrance and asked me if I could open it. When I opened it, I found that the aroma was fragrant, and the sugar of sour vinegar, white sugar and the spicy taste of radish mixed together to become a kind of aroma.
adults tasted a few pieces and said they were very delicious. I thought it was delicious myself.
but I haven't done it since, because I made it blindly, repeatedly drying it and putting salt, sweet and sour in it, which was completely made by children. And I'm fun, too. I'll give up as soon as I'm done.
But I still remember the adults' comments: What the child did blindly was so delicious.
The second time, my grandparents knew that I liked to eat mugwort, so they went to the field to work and saw some, so they picked some and asked me to take them home.
However, the mugwort beside the field is different from the mugwort we usually eat. It is wild, without fertilizer, and it is very bitter. It can't be eaten directly as a dish.
once again, it occurred to me: can you make moxa sticks by making radish sticks?
So cut the bacon, diced mushrooms, minced garlic, stir-fry, add minced mugwort leaves, knead with sticky rice flour with spiced powder, and steam.
steam it, let it cool, cut it into small pieces and fry it for eating.
that's the best hairpin I've ever eaten. I often read books while eating. The Artemisia argyi leaves made into the hairpin are still bitter, but the salty and fresh bacon and mushrooms are arranged in order with it, which has a very unique flavor.
this is the unexpected joy of cooking twice in my memory. Later, although I cooked, they all tasted reasonably and didn't taste bad, but they didn't leave me with a taste bud memory that I had to eat.
I didn't do it again according to the gourd painting. First, I was not interested. Second, I felt that real food should be like this: unexpected and pleasant.
just like many beautiful things in the world, you can't meet them, you just have to enjoy them when you meet them.