I asked my father to accompany me to buy back the string beans and got busy in the kitchen. I first pinched the two ends of the bean curd to remove the silk, broken into about 5 centimeters of the section, washed with water, dry water control. Then I boiled water on the induction cooker and cooked the string beans. Once the beans were in the pot, I set the time - 10 minutes - and rushed to mix the sesame sauce.
I first picked a tablespoon of sesame paste in a pot, added a moderate amount of cold water, and began to stir. After stirring for a while, I saw that the water and sesame paste were completely blended together, so I went to ask my mom for advice. But my mom said it was too thick and I had to add more water. So I added water again and stirred. After several times of repetition, the sesame sauce dish was diluted well, and my arms were already sore and weak. I added the right amount of salt, chicken essence, vinegar, and drizzled some sesame oil to it under my mom's guidance, and stirred it well. All of a sudden, a strong flavor came to my nose.
At this point, I remembered that ten minutes had passed, so I hurriedly jumped to the induction cooker. Luckily, I set the time, but because I did not fish out in time, the bean curd soaked soft, the color is not good. I was a bit discouraged. I hung my head and poured the string beans into the sesame paste, stirring thoroughly so that the sesame paste coated the string beans evenly.
When I brought the finished jaggery string beans to the dining room, the eyes of the whole family were on me. I was nervous: what would they say when they ate it? I waited apprehensively, "Yummy, Xuanxuan made it really good!" Grandpa was the first to speak. "It's good!" Dad picked up on it as well. My hanging heart dropped, and I looked at mom with an expectant gaze. Mom nodded as she ate, "It tastes okay,......," "It's just that the beans live overcooked, next time I will pay attention!" I completely relaxed, knot over mom's words and continued. The restaurant resounded with laughter.