The first time I made Dongrong mooncakes I always felt that there were shortcomings. There are many areas for improvement. <br />So I struck while the iron was hot and made this Wuren mooncake. The mooncakes have been made for several days. In the past two days, because I have been busy preparing things for home for the holidays, I have been shopping around and shopping around, and I have no time to spread them. <br />It's raining again today, so I'll take advantage of the free time to tidy up and post it up to share with everyone. <br />This time, the mooncakes can really be called Guangzhou-style mooncakes. They were so hard that they could kill a DOG when they were just out of the oven and cooled! <br /><br />It was sealed in a crisper for a day, and by the next afternoon, it was really soft and ready to eat. If I had known earlier, I wouldn't have been in a hurry to cut a section to take photos when it was just baked. The mooncakes are relatively hard when they are baked, so that the cross-section taken is frighteningly ugly! <br /><br />However, the taste is really delicious! I can say without blushing that it is the best Wuren mooncake I have ever eaten! <br />Because Wuren mooncakes are also my family's favorite, I made a lot this time and prepared to take them home to share with them! I also made several flower shapes! <br /><br />The recipe still comes from the Almighty Junzhi, but I have changed the content of the five-kernel stuffing. The aroma of nuts, coupled with the sour and sweet taste of orange sugar. The taste is really great!
I often only care about the little baby's taste and keep making delicious food for her. But he neglected the big baby at home-the little baby's father. Although he would still pass the habit of making delicious food, after all, it was not made in his name, and he still felt a little disappointed! <br />I remember he once accidentally said this to me: "After having a little baby, you don't care about me anymore!" Listen, how strong jealousy is in it. Calm down and think about it, this is really the case. Since the little guy was officially taken over and the two of us took care of ourselves, it can be said that I transferred 80% of my energy and feelings to her. This made her husband, who had been used to being glued before, very uncomfortable. <br />Everyone says that feelings need to be warmed up from time to time, and my way of showing it is to please his stomach first! Today, he wanted to do something in the name of "Dear", so he thought of his favorite peach crisp. <br />Because of love and dedication, today this peach crisp was very, very successful. <br />When my husband came home from work, I said,"Taste the results of my labor today and express some opinions!" He couldn't wait to open the crisper and said very surprised, very pleasantly surprised: "Ah! Peach cake! It's so beautiful, it looks like buying it!" After taking a sip, he said to me seriously: "Wife, I won't go to work tomorrow!" "Ah?" "Let's make our own peach cakes and sell them! It's much better than what's sold outside!" Oh, so that's what happened, scared me! <br /><br />I know that he doesn't like to eat sweet things, and the peach cakes he buys are always too sweet, so I only put in a small amount of sugar, and I put in a lot of oil. The peach cakes are very, very crisp. It is indeed better than the slightly hard peach cakes sold outside! <br /><br /><br />However, if we sell peach cakes like I use materials in such a practical manner, wouldn't we have to pay for them?!
The annual "Dragon Boat Festival" is coming, a traditional festival for China people. Every Dragon Boat Festival, I buy a few rice dumplings to eat, but I rarely make rice dumplings myself. The main reason is that it is troublesome and time-consuming to make! <br />In the past, when grandma was alive, the family made her own rice dumplings. When grandma was gone, she could only buy them every year. Every year, I buy rice dumplings to pay homage to my grandma first, and then everyone can share it. <br />Grandma's hands are very skillful and can make many kinds of rice dumplings. They are made quickly and well. There are various shapes and fillings. A big pot is cooked. After cooking, only a few are left at home, and most of them are given to neighbors. Neighbors all said that it is much better than what they buy outside. <br />Since there are activities on the Dragon Boat Festival, I also take this opportunity to share with you the things I learned to make rice dumplings with my grandma when I was a child. In fact, I only knew how to pack one, but it was unsatisfactory! At that time, I always liked to help grandma make rice dumplings. The rice dumplings were either not in good shape or very loose. At this time, grandma would often praise me for my progress and tear them apart before wrapping them. Hehe, I am clumsy and poor in packaging and I can't learn. However, grandma always took pains and patience to teach me. I didn't graduate when grandma passed away. This craft was lost in my family since then, and later I had to buy them and eat them! <br />You can usually use bamboo leaves or reed leaves to make rice dumplings. The wider ones are better, but it doesn't matter if it is narrower. You can use several pieces to make rice dumplings. Make them as big as you imagine, hehe! In fact, it's not good to wrap it too big. It takes several hours to cook and requires a large pot. I feel that the maximum is no more than two taels. <br />Today, I have prepared four types of rice dumplings fillings, so I will use the four-corner wrapping method that I am still a little familiar with to make a few to embarrass everyone, haha! The specific practices are as follows;
Cheese was originally pioneered by the northern ethnic minorities. It is also known as Dichu, cheese, goat cheese, beef crisp cheese, etc. It is a semi-solidified food made from cow and sheep milk. It is milky, fragrant, smooth and nutritious, and melts immediately in the mouth. Cheese was once a treasure of royal cuisine in the courts of the Yuan, Ming and Qing dynasties. Its original method was to put the prepared fresh milk and glutinous rice wine into a small bowl, then put them into a large pine wooden barrel for careful baking, and finally use cellar ice to cool down and refrigerate. Because the secret recipe of its craft was never passed out, even the rich officials could hardly try it at that time. The cheese at that time was a symbol of identity. <br /><br />Nowadays, we can easily make this once palace dessert at home. Since most families do not have ovens, we can use steaming methods to make it. The taste is equally fragrant, fragrant, rich and refreshing. Glutinous rice is also called wine brew, glutinous rice wine, sweet wine, and river rice wine. It is sold in general supermarket freezers.
