It suddenly occurred to me that this delicious dish, Nagao, was made in a similar way because I read a friend's delicious food.
a semicircle and slippery lump, resting on the plate, looks like a flying saucer that just landed. Subtle pure gray luster, holding a chopstick, no, dragging a chopstick, because it is very sticky and sticky; The cold pickled soup dipped in cake is the same as eating oat noodles, which is mixed with shredded cucumber and shredded water radish. The pickled soup floats with bright red fried pepper foam, cooked sesame seeds, chopped green onion garlic and coriander foam, and vinegar and soy sauce are mixed in the soup, with cold boiled water. The entrance to the cake is amazing, slippery, soft and chewy, and it is amazing to eat authentic pickled soup. This is indeed a veritable "cake".
The cake was so delicious that I was intoxicated and shocked: "It turns out that coarse grains such as oat flour, corn flour, buckwheat flour and sorghum flour can be sublimated to the point where they become delicious cakes! Delicious enough to make me forget that this is coarse grains! "
? What is a cake? In the land where I lived, anyone named Gao was a nobleman in food. Every time you want to eat cake, it must be associated with a major festival and event, and it must be a big family gathering. There are only a handful of kinds of cakes I can eat as a child. Eating yellow rice cakes at grandma's house, my mother, my second aunt, my third aunt and my cousins who are many years older than me get together, and the kitchen is steaming like a big battle. Everyone started, some steamed, some kneaded, some fried, and some people added coal and burned fire under the stove to maintain the heat of the pot; After a busy day, the yellow rice rice cake wrapped in jelly beans or shredded leeks and potatoes made a grand appearance, accompanied by a large pot of meat and bone stew, eating a sumptuous meal, no less than a New Year's jiaozi; In my hometown of Fujian, I have eaten glutinous rice cakes made by my grandmother with white sugar and brown sugar, which are even rarer. The complexity of making glutinous rice cakes is lower than that of yellow rice cakes in the north, but it takes a lot of time and fire. It was too far away to seal and mail them. When I grew up, I tasted a variety of cakes in shops like Daoxiang Village in Beijing. The workmanship was fine and the stuffing was delicate, and the price was not low. Cake means "tonic", "warm food" and "soft food", and I am convinced. Since I was 38 years old, my blood sugar has increased as soon as I eat this kind of cake, and I have been living on a shoestring since then. Sighing at the fate of cake, this life is over.
? Time passed and my mother died on April 25, 219. In July, I went back to my parents' home to clean up my relics, and my house was sealed, so I could never go back to the home where I grew up and eat the food made by my parents. I often walk alone in the long street, and when my mood is unusually sparse, I meet with Nagao for the first time in a local restaurant.
? At this point, I had unrequited love and paid tribute to the hero who was born in my middle age. In fact, I have long heard of its famous name, because my third aunt is a master at holding cakes, and I have heard these two words from her mouth countless times. Her head was bare and her face was clean, and Shu Mei walked slowly on the road, constantly meeting acquaintances and asking her where to go? She will announce loudly all the way: "I'm going to the east bank to eat and get a cake!" " She came out beautifully after eating and met me head-on. Her eyes were sparkling, her mouth was rosy and moist, and she was quite satisfied. I stared at her mouth curiously and wondered what it was like to take a cake. Aunt San has done many times to get cakes at home, but I missed them in the distance, but I have never seen my mother do it since I was a child. It's a great pity. Now that I have gone through many vicissitudes and returned from middle age, it suddenly dawned on me that there are also those who are so close to the people's lives among the high-ranking cake families.
Search for the name of the cake family, and it's really unfair that the cake is not officially included. Take the cake is a country hermit, in the era of poverty without meat and fishy smell, with little oil and sugar, its appearance and delicious taste have comforted the greed of many ordinary people.
After taking the cake by chance, I really intend to teach myself how to make the cake. Such high-quality coarse grains can be my health guardian. It would be a pity to miss it. When I went into the kitchen and took out the oat noodle, I was awakened by fear. I have never seen a cake on the first scene. How can I teach myself? All by imagination? As soon as I let go of my imagination, I might make a pot of paste or smelly shit. In the video more than 1 miles away, the third aunt, a master of cake, lightly instructed me and said, "It's easy, just stir it up." Don't just stir it up? Stir left and right? Stir up and down? Why stir? Not mixing? To what extent is it successful? What should I do if I burn the pot? Can you add water in the middle? Will there be unfamiliar pimples? All of a sudden, there are many problems in front of me. I have never been to the first scene, just like thinking about aliens across a planet. I missed the opportunity to study with Sanyi on the spot. I asked Sister Ban, Sanyi's daughter. Maybe she inherited Sanyi's cooking skills and could tell me more details, but she replied, "I won't do it." This can't beat me. In the Internet age, experiences written by others are everywhere.
A Shanxi person said that making cakes includes several procedures, such as boiling water, cooking, stewing and mixing. The water temperature is about 6-7 degrees, so it's early, and the "take the cake" is stupid; Late, the noodles entered the water, and immediately formed large and small balls of noodles, making the "cake" sandwiched. When you go down, you can't pour the noodles into the water at once, but grab the noodles with your left hand and rub your fingers back and forth, so that the noodles can leak evenly from your fingers and sprinkle into the water. Moreover, while spreading flour, you can stir the chopsticks held by your right hand in the water constantly, so that you can make a cake without "flour balls" and pinch it.
? This paragraph is definitely a detailed experience of the master of cake, and it scared me completely, complicated! Too complicated! And I don't know what the author means by "harmony" This ancient word jumped out from the corner of folklore, and a shield was added next to the hand. The tiger squatted on the ground and roared. This word is like a monster. How can I know who it is? ! Clearly drove me to a dead end. I don't know what a face ball is. Which ball is like football, basketball and table tennis? Face ball, can you blow like a balloon? I can slap it on the ground and it will jump three feet high. I can't wait to fly to the stove of a country aunt to gain on-the-spot experience. The hermit with the cake is very powerful in practice. It seems that it is not easy to invite him to my kitchen!
? There's nothing you can do. You're giving up? Suddenly, sparks flashed in my mind. Maybe someone made a video of taking a cake online. Isn't that like learning on the spot? Why entertain foolish ideas and fly away!
? Hey, in the courtyard of the red brick tile house under the thick blue shade, the dog is barking and the hen is finished singing. The sky is blue and the clouds are white, and the wind shakes the shadows of trees, which is simply the beautiful amorous feelings of "low eaves and small grass on the stream" described in Song Ci. The lattice windows in the room are covered with white linen paper and red traceries. The clean kang was covered with printed kang leather cloth. On the big stove in front of the kang, an aunt boiled water, grabbed dry flour and sprinkled it in to stir it. When it was cooked, she sprinkled another layer of dry flour, covered the lid with a cover, opened it and sprinkled another layer ... When stirring, she was clockwise, holding a thin rolling pin in her hand. Aunt's thick arms make her strong enough to quickly mix the noodles to the point of viscosity. Hey, it's done. My aunt's live broadcast skill made my eyes shine, and the flame of confidence went up and down. I saw it with great confidence, got familiar with it many times, carefully tried to understand the whole process, and finally dared to try it. From then on, I took the cake and became my guest. Take the cake with oat flour, take the cake with corn flour and take the cake with buckwheat flour one by one. Every time I eat a cake, the affectionate feeling of "friends come from my hometown" comes to my mind. Even if I am a stranger in a foreign land, the homesickness evoked by the local food from my hometown becomes the best seasoning for meals.
? Taking cakes, though not ranked in the vast family of cakes, is now a heavy treasure in my heart. Wandering to middle age, the soul needs to return to nature, and the diet also urgently needs to return to nature.
The reason why coarse grains are refined into delicate cakes is the perfect combination of temperature and strength. The coarse grains are removed and the essence is removed, and the false ones are retained until the taste of food is refined to the extreme. It doesn't come from a noble family, but it has become one of the most beautiful folk recipes by hard work the day after tomorrow. How can I not appreciate it?
? The word "take cake" is a typical combination of Mongolian and Chinese. "Na" is a transliteration of Mongolian "nanggi", which means "sticky". When combined with Chinese "Gao", it is "sticky cake". I want to pay tribute to the first inventor who invented the cake! How can I not respect and admire people with the same quality as cakes? High quality is also cultivated among the grass.
? Minimalism says that the simplest is often the best, and the delicious cake is clearly in line with this law.
it was revised from August 24th, 22 to February 28th, 222.