The aroma and color of food are very pleasant to me, especially carbohydrates.

I grew up in my grandma's house.

When I was in elementary school, when I came home from school, my grandma would steam two large drawers of large white steamed buns. As soon as I opened the lid of the pot, the steamed buns' outer skin was still a little hot in the steaming white smoke. If I pinched it a little harder, the white and moist skin would be ready.

It sank very softly.

I could eat more than two of these steamed buns at that time.

Without any sauce or other side dishes, just chewing it dry, the sweetness of the flour makes me very satisfied.

In addition to steamed buns, grandma’s fried glutinous rice dumplings are also one of my favorite staple foods in my memory.

Steam the glutinous rice, add lard, dried sesame, sausage, bacon, minced ginger, mix with soy sauce and a little salt, and then fry in boiling oil.

The glutinous rice coated in soy sauce is fried in the boiling oil to give it a caramel color. Eat it while it's hot and charred on the outside and soft on the inside. The sticky rice, the softness of the dried fragrant rice, the flavor of the sausage, and the salty aroma of the bacon are perfectly blended together in one bite.

It goes down sweet and glutinous with some salty aroma.

If you don’t finish it after one meal, you can put the remaining dumplings in the lunch box and steam them again for the second meal.

At this time, the large amount of steam makes the skin of the dumplings firm and sticky, and at the same time dilutes the original somewhat greasy taste, giving it a different flavor.

There are many old flavors like this in my memory: steamed pork with vermicelli on New Year's Eve, steamed bacon with thousands of slices that can only be eaten in winter, pumpkin dumplings that are often eaten in summer, and noodles made by my grandfather who rarely cooks...

... The lunch we had at my second grandpa’s house on the third day of 2017, from the upper right corner to the lower left corner, was: glutinous rice dumplings, steamed pork belly, pearl balls and garlic sprouts. No matter which one is my favorite taste, no matter when I want to come, these will accompany me.

The taste of growing up is full of handmade love and the taste of home.

Speaking of which, it suddenly occurred to me!

Next time you go home, be sure to compile a copy of grandma’s recipes and share them with you!

(Happy v(?)v Although I loved carbohydrates so much when I was a child, since I started working out in college, I have begun to consciously limit my carbohydrate intake. Now, although I still

I will go out to eat a box of Niujie’s bean paste and jujube steamer cake or the fairy bean cake that has been well-known among Internet celebrities. However, how to eat satisfactorily and healthily has indeed become my daily diet principle.

Regarding diet, the 5 recipes shared below are all simple, delicious, nutritious, and not burdensome to eat. Choose one of them as a good meal, or as a brunch after a lazy weekend.

The taste buds are intoxicated by the aroma of the ingredients, and the corners of the eyes and mouth will squint in the sunshine. ① The salty, sweet and glutinous pumpkin puree soup is even more delicious when dipped in the toasted salty bread slices.

I saw blogger @maji? making it on Youtube, and I really wanted to try it. maji? is a Korean food blogger I particularly like. The fusion and creative dishes with a Japanese-style filter make me happy.

You can feel the joy of hand-made food through the screen. Based on her recipe, I also added apples and carrots to make the taste thicker and sweeter. Ingredients: One golden pumpkin (about 500g), half an apple and an onion.

Half a carrot, a small stick of garlic, 2 cloves of milk, 200ml of milk, 400ml of water, salt, black pepper, coffee powder, parsley, chopped cream. Steps: ①Peel and cut the pumpkin into cubes, then put it in the microwave for about 7 minutes until soft and mushy ②Apple, onion, carrot, garlic

Cut into pieces ③ Add a little oil to the pot, add minced garlic over medium-low heat, add onion first, add salt to drain out the water, then add carrots and apples in sequence, add a little water several times during the frying process, finally add pumpkin and stir-fry.

④Pour all the ingredients into the food processor, add a spoonful of honey, beat until it becomes thick and then pour it into the pot. ⑤Turn on medium-low heat, reduce to low heat after bubbling, pour in milk, and add salt and pepper according to taste.

Stir slowly ⑥Turn off the heat, serve on a plate, sprinkle with parsley powder and a little cream? ②Kimchi Fried Rice Tips: Kimchi fried rice lies in the "mixing" I like spicy food, and Korean kimchi is spicy

It's both sour and sweet, appetizing and soothing, so I always order a plate of kimchi whenever I go to a restaurant. A few days ago, when I was rewatching the Korean variety show Home Cooking, Mr. Bai couldn't help but have an appetite when he saw this kimchi fried rice.

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