breakfast recipes
VicentaLakin
The golden luminous, squirming pumpkin nachos are so sweet that every time I eat them, it reminds me of my childhood. And the staple food was of corn-coated and white-coated. So Mom and Dad used to make corn noodles more acceptable to our kids. And this corncake is our favorite. Dad's a Yunnan, like Yunnan's local practice, put wet sheets on the steam drawers, then put wet corn paste on the drawers, and he made a big confectionery. So when it comes to the pastry, I think of the word "cake." Now the diet is so fine that the coarse grain is even more rare. Sometimes I put red-trees in my haircakes, sometimes red beans, sometimes cinnamon flowers, so that it's always new and it's not enough to eat. Today's hair cakes have two bright spots, one with 100% pumpkin mud instead of water, so the finished product is gold and yellow, and the other with red bean is more nutritious. They don't have sugar in them, they're dependent on the pumpkin's own sweet taste, and they put tofu milk on them. It's called a fragrance. They ate half a large one。
