Double rice varnish

# Quick-and-forward talk about the early days of our old Nanjing people's lives: tofu, pancakes, tofu brain, steam cakes, tacks, cages, etc. To this day, good speed is still the main character of breakfast; it's always the same as in memory: the owner has a large bucket in front of him, the first half of which is covered with a lid and the other half is open to extracting steam from the bucket. "The black, the white? Pickles or sugar?" When the promise was given, a large spoon of steamed rice was sprung on the gauze, some pickled vegetables were put on a tarp, quickly covered with a rag of oil, and then claded with hands, and finally released, removed the cloth, and obtained a thick tart between the two lines; it was only a minute before; and a bite went down: rice gushing, oil gushing, which was better fed. It's not as complicated as it looks, and it's easier to use electric rice than conventional steam; it can be either white or mixed with black rice; it can smell the smell of black rice in the process of steaming, which is more black and bright, grain-specified, sticky and sticky. The one who had just had lunch, when I was cleaning up my picture, he quietly wiped out a bottle of sweet rice, saying, "It's as good as it is for sale; the classic breakfast is at home, and it's so simple