When making brown sugar rice cakes in the New Year, we take the good intention of "getting higher every year". The material is relatively simple, that is, glutinous rice and brown sugar, which tests the proportion and strength.

when I was a child, the only thing I could do was to get brown sugar. When I grew up, I began to learn to stir, but there was still no judgment about the quantity and dilution, and I could only say that it was by feeling.

In fact, the best thing about rice cakes is that they are not freshly baked, but they are left to cool for several days. When they harden, they are sliced, wrapped in egg yolk liquid, and fried slowly over low heat, which is sweet and fragrant.

Time is a magical thing, which can change the delicacies.

most of the time, zongzi is made during the Dragon Boat Festival.

But since I went to college, I often can't go home during the Dragon Boat Festival, so every year during the Spring Festival, my mother will carefully prepare salted egg yolk meat dumplings as compensation.

Therefore, eating zongzi in the New Year is not a custom, but a sense of ritual that belongs to me.

frying oil angle, in fact, means that the dumpling skin is wrapped with all kinds of peanuts, sesame seeds, white sugar and coconut, and then fried in an oil pan. That said, it's a bit like our job's job's job's job's job in Danzhou, which is that we use glutinous rice skin.

My sister, who is in the same department, makes some every year. She says that people in Guangzhou will fry oil angle in oil every year, which means that life will be booming and steaming in the coming year.

it's really fragrant, crisp and sweet.

Every Spring Festival, there will be a big competition for delicious food in China. No matter where you are, every wanderer will never forget the taste of childhood.