In the North, the sweet crotch can't eat too much, and too much can be sour, because it's not easy to digest, and there's a lot of honey bean date or something. So, once, the crotch was just a necessity for my festival, not a good meal. It wasn't until I ate the salty meat from Jiangxi's mother's house that it turned my mind about the scorpion. The mother-in-law's meat is well eaten and the same food has become completely different through their fine-formulation. The meat is abundant, but not greasy, and sometimes fresh chestnuts that are purified by themselves, which taste sweet and salty. For reasons of work and study, we do not go back to our home country many times, but every time we come back, our brother and sister-in-law will prepare them in advance, we'll have two big meat chestnuts, and we'll be asked to bring them to Beijing from Jiangxi. It's cold in the fridge and can eat for months. At the end of the day, I practiced my own meat. The proportion of the meat can be adjusted to its own tastes, and the meat can be chosen for five flowers, both fat and thin, and fragrance, as well as for plum, with silk and white fat in the pink, which is very sweet; the salty yolk can be put on, but not on, and the chestnuts can be adjusted at any time。
Remember, when I was a child, in the beginning of May, Grandma washes leaves, soaks rice and packs. And he rolls up a leaf, and wraps it into rice, pork and salty yolk, and wraps it together with a skilled hand, each of which is sweet. The stinging process, the fragrances, so that I can spit straight, I'll take one from the pot. Few people can wrap their own tummys now, and there are a variety of tummys in the supermarkets, but I still miss Grandma's salty yolks, soft twigs with sandy yolks, and then I do it myself。
