sweetening Recipe
JulianBoyer
I still remember when I was a child, during the Spring Festival, there would always be what I thought of as a "big dish" at the end, and that was shredded apples! When the hot shredded apples were served on the table, I couldn't wait. I stood up, picked up a piece, and didn't bother dipping it in water. I put it in my mouth. Sometimes it would burn my mouth, so I didn't care. Keep eating, otherwise I won't be able to pull the silk when it's too late. After it cools down, the hard ones don't taste good. Later, I also learned to make silk apples, so I can satisfy my cravings every once in a while. My daughter and I often compete together to see who can pull the silk longer.
GeraldineWilderman
Here, chestnut cake is also called 'Chongyang Cake', which is only sold a few days around the Double Ninth Festival during the year. Whatever you make, you can eat it whenever you want ~~<br /><br /> The biggest feature of making chestnut cakes is that they use chestnuts and smoked beans. Chestnuts may be found elsewhere, but smoked beans can be regarded as a specialty here. Use the soybeans of this season (they are very plump now), and put the green beans on the stove to smoke them. The old base is used. A small stove with a thin wire mesh frame of wood is placed on it. The green beans are placed on the head and slowly smoked until the skin is wrinkled, the beans are stripped of water, hard, and green and slightly yellow. It tastes particularly fragrant when chewing it ~~~<br /><br /> Sprinkle the osmanthus on the cake while it is hot. The aroma of chestnut, smoked beans, and osmanthus ~~~ This cake is fragrant
