A few potatoes were bought, and in the morning we were going to make a potato cake for breakfast, which we usually eat when we're either curding it with rice powder or frying or blowing it up. Today, for reasons of economy, the sweet potatoes are cut into fine silk, mixed into flour, added to the spices, mixed with two chopsticks and then distributed in the pot, and then fried to double-sided gold. It's a simple, short time-consuming, puffy, fragrance, like a kiss。