1. Old Beijingers don't put thirteen incense when they eat silly dumplings! Old Beijingers in Huangchenggen don't put thirteen incense sticks, so it's better to use local zucchini instead of this kind of greenhouse, and stick a juice to eat, soy sauce, sesame oil, garlic foam and a little salt.

2. I use two tender zucchini to make a "sticky dumpling", remove both ends, wash them, rub them into silk with the bed that has been rubbing with me for 60 years (the third time), put 10 grams of salt to brake out the water, beat six eggs, put 5 grams of lead-free baking powder (double-effect baking powder, you can also leave it) and add 80-1flour for softness. Peel one end of garlic, put a little monosodium glutamate into a pestle jar (because there is salt in the paste, it is best to put some monosodium glutamate when smashing garlic, only three to five grams is enough), and add vinegar to adjust it for later use. Heat the cake pan with a spoonful of oil. Put a spoonful of paste in the pot, don't spread it out, let it flow naturally, just put three or four pieces in an electric baking pan, then cover the pot, turn it over after the surface of the paste is discolored, just wait for three or two minutes, and dip it in vinegar and garlic juice when eating.

There were no thirteen incense before, but only in recent years. Now put some thirteen incense, it will taste better. There is no need to add a drop of water. I mainly eat vegetables, not eggs. Two big zucchini and four or five eggs are enough.

4. I am an old man in Beijing. I have been eating a fool all my life and making cakes all my life. No matter the four seasons, if you are greedy, make spring pancake rolls. Putting eggs is called zucchini omelet, because putting eggs will harden, and thinness is called collapse. Do you understand?

5. I heard for the first time that it is called "collapsed paste". Beijingers are called "collapsed paste". Summer is the easiest, easy to cook and delicious. Coupled with mung bean porridge and small pickles, a meal is alive. Old Beijing's mushy dumplings don't put thirteen spices, but five-spice powder, which should be dipped in vinegar and garlic juice after cooking.

6. Zucchini must save water, otherwise the paste will be too sticky to eat! I often do it. Crash. It's a collapse, it's a collapse Zanzi, a vegetable similar to gourd. It's authentic made of Zanzi, so it's called Zanzi.

7. It used to be called Zan Tuzi. It was originally made of something similar to zucchini. The name is Zan Zi, which is the one in the picture. This is the authentic way. Later, people were lazy and made zucchini instead, so it was later called: stupid.

8. When I cook dumplings at home, I put not only shredded squash, but also shredded carrots. This baked dumpling is more nutritious and looks better. When you eat a stupid dumpling, you should dip it in soy sauce with minced garlic and eat it without adding salt. Eat with mung bean porridge, which is a summer delicacy.

9. You may have eaten it. Have you really done it? Throw the eggs into the noodles and mix them. That's all you need for the zucchini yarn. At the very least, lay the egg liquid well and then mix it with the zucchini. It's just zucchini cake, which I often eat in Shanxi, and it's not a special snack of Beijingers. No one who puts thirteen incense is from Beijing. How many years has thirteen incense just appeared in the market? Beijingers have been eating dumplings for a long time, adding pepper noodles, making them themselves, and frying pepper and pressing it into powder is as simple as that.

10. We call it spreading soft flour cakes or spreading lumps. You don't have to spread zucchini, cucumbers, carrots, potatoes and vegetables. You can spread them with a little salt. Jiangsu calls this dried noodles. We have eaten it since we were young. When we were young, we ate it as a delicacy. We only ate it once in a while, so I miss it.