Our daily protein acquisition comes mostly from eggs from a variety of different species of poultry, and in order to preserve them better and longer, wise ancients have invented ways that, after time-injecting magic, have acquired a new and different taste. Salt, which is the most common source of food preservation in ancient times, happens once it meets the duck egg, and the salt from the outside of the egg penetrates into the egg, through the eggs' shells, the shell membranes and the yolk membranes, and the water from the eggs continues to see, and the salt from the salt and the water seepage changes the quality and the flavor of the egg, and the salt from the salty oil is born. Another egg that is transformed by the magic of time is one of the foods most feared by foreigners, the eggs. It was born as a result of the confluence of protein decomposition amino acids with artificially added alkaline substances. Skinned eggs, black and bright, with white pine flowers on them, are also called pine eggs。
My husband is a southerner in the north, but he's been in Beijing for decades, so the staple food in the family is based on pasta. The pasta is dead and hairy. The dead ones are the ones that don't use fermentation; the hair is the ones made out of old fat or fermentation. I don't know how to use it, but I play fermented powder, so these like buns and rolls are always on my table. Today's lasagna is hairy, and after several foldings and pressure, it's what it looks like. It's not so hard to use a lasagna. The middle heart can be replaced with any taste, the jam, the pie, the dried fruit. The dry yeast for the hair is 1-5% of flour. There is heating in the north in winter, with yeasts at 1-2 per cent, and there is no heating and air conditioning in the south to increase usage appropriately. If there are too many yeasts, the pasta will smell clearly yeast and not good. The noodles are too fast, the tissues are rough and they don't taste good. So you have to be patient. You can make a warm, wet environment with ovens or big steam pans, and you can put a laminate on the pelvis and start it in one or two hours。
