Yellow steam

Yellow steam

Yellow steaming south-east snacks, mainly produced in the county, etc. Maybe you've tasted a lot of food in the north and the south. However, you may not have tasted one of the best foods in the mountains, yellow steam. The “yellow steam” looks like gold, and its food is corn and molluscs, similar to those in the northeast, with different foods and better taste. As a child, it was recalled that every month in the upper party areas, the families were busy doing “yellow steam”. People pick up the fresh harvest of corn in the fall, with yellow and large sticks, through bubbles, cooking and drying. Then we grind the old yellow-born soft rice and then sift it out, and then we sift it out. The golden yellow steam is not only good but sweet, warm and nutritious. But it's not like you're out of your cage, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind, you're out of your mind. The yellow is purified, light and sweet, and the mouth is filtered, and the heart is filled. It's a good snack from the grains。
Bean flour cake

Bean flour cake

Before the New Year, there was a custom of eating rice cakes all over the country. In fact, we eat them all year round. There is only one kind of yellow rice noodles, and there is different ways to eat them: bean flour cake, dipped soup cake, fried cake, fried cake, etc. <br />A while ago, my mother scoured yellow rice, ground yellow rice noodles, and brought me some. After leaving it for a few days, the dough turned white, not as yellow as it was freshly ground. However, the taste of the steamed dough did not affect it at all, and it was still so strong and delicious.
Pan-fried yellow rice bean paste cake

Pan-fried yellow rice bean paste cake

When I was a child, my mother would make sticky cakes with stuffing every winter, especially the big yellow rice bean paste. We loved them the most. Recently, I also wanted to eat sticky cakes too. I bought yellow rice noodles and came back to make them. When I was a child, I saw that my mother's keys were too sticky and difficult to make, so I added a little corn flour. The yellow rice noodles I bought this time were very different from the ones I ate when I was a child. They were not so sticky, so we could just not add corn flour.
Zero failure coarse grains hair cake

Zero failure coarse grains hair cake

I claim to be an expert in the kitchen, but I have a lot of frustration in making pasta. The key is that the little girl is weak and lacks patience, so she can never knead the dough well, and the pasta she makes is always less interesting. <br /><br />I can only avoid the important issues and settle on the trivial issues. The steamed cake that does not need to sweat and knead the dough has become a powerful person to solve my craving for pasta food. Moreover, steamed cakes can have more room to play, especially when adding coarse grains. I think the taste is softer and louder than coarse grains steamed buns. <br /><br />Share it.