I can't wait to have a look. Just after reading the preface, I feel that I have benefited a lot, and some experiences in my daily diet also come to my mind.
Whether a book can attract readers depends on whether it speaks to readers' hearts and whether it can arouse readers' * * *. The preface at the beginning of this book deeply attracted my attention.
I like to eat mung bean sprouts on weekdays, which is fragrant and sloppy. Stir-fried, with shredded pork or shrimp is good, especially with leeks, green and white, pleasing to the eye. Later, I heard market rumors that some unscrupulous merchants added growth promoters in order to make bean sprouts quickly. Hearing this, my heart thumped. For a long time, bean sprouts disappeared from the dining table until a homemade bean sprout machine was developed on the market. I quickly configured one at home and in my hometown. After several tests, bean sprouts are slender and worthy of the name. After eating several times, the bean sprouts machine was idle. Not long ago, I cleared it in the name of breaking up.
It's good to open the book today. It turns out that bean sprouts have a secret recipe. Wash the beans with boiling water to "wake up", and then immediately pour a pot of cold water to "help". The mung bean sprouts with short tails are born in this way, which is called "awakening sleeping life and then giving peaceful growth conditions". Before, all I knew was to put a piece of paper or towel on the beans and give them a little pressure to prevent them from growing in vain. It turns out that there is a wake-up process before putting pressure on them, so you must try it yourself when you have time.
A few days ago, Laba Festival was drying Laba porridge on the Internet. With this enthusiasm, I am addicted to it. I tried to cook a pot of red bean glutinous rice porridge with the secret recipe I learned, and tasted a small bowl while it was hot. Full of satisfaction and satisfaction. The taste of candy on the tip of the tongue is filled with a spoiled smell.
Today, I read in the preface that the author recalled the first time he cooked millet porridge. In desperation, he poured wet millet into a hot pot and fried it for a while before adding boiling water, inadvertently adding a fried rice flavor to the cooked porridge. I smile. This is the secret of cooking red bean and barley porridge that I learned from a long-lived grandmother. This is called "frying". In the process of frying the pot spoon, the waves of pure natural bean fragrance activated by red beans in the hot pot made me smell the wonderful taste of the ingredients.
The admiration for eels in the preface reminds me of Japanese food life. In Japan, eel rice is very popular and can be regarded as a valuable dish. The Japanese are very careful about their diet. In daily life, they pay attention to getting nutrition from ingredients and the freshness of ingredients. The utensils containing fresh ingredients are also "delicious", which constantly stimulates people's desire to taste. And everyone seems to be a dietitian, and nutrition-related words such as calcium, vitamins and calories are on the lips almost every day. The food provided by the company canteen will also be carefully marked with calorie values.
When the family sits around the table to eat, they will pray devoutly and then pick up chopsticks; Put down your chopsticks when you are full, and you will be sincerely grateful. I am in favor of keeping a sense of ceremony in diet life, and making the taste of diet more complicated, as if eating not only food but also the spirit of heaven and earth.
In my impression, eel bones are rarely seen in Japanese eel rice. I don't know if it is also used as medicine as mentioned in the preface. However, salmon bones are common. We often fry bones and chew them up without wasting them. Do we unconsciously play the role of supplementing calcium and strengthening bones?
I remember when I was a child, I had a stove at home to keep warm in winter. I baked sweet potatoes, baked rice cakes and grilled fish bones, which were delicious and full of fireworks. There is also the baked steamed bread slices mentioned by the author in the article, which is also my childhood memory. At that time, I didn't understand that it was bitter and bitter, and it had the function of promoting digestion and dissolving accumulated food. I simply changed the way to make steamed bread delicious.
The preface tells that the secret of cooking fish is to put pork and fat. In addition, the cold and hot properties of food and the collocation of ingredients are mentioned, which makes up a lesson.
Near the end of the year, I began to prepare for the new year's goods. Looking at the refrigerator full of troubles, I don't know if I want to buy a double-door refrigerator. After reading the preface, I immediately dismissed the idea.
Concealed, I re-examine some of my habits, whether there is a cognitive misunderstanding, whether there is a contrary operation, which is not conducive to timely correction of body and mind, and is conducive to the continued development of health. I hope the author will lead me to do more in-depth research and decipher more delicious food tastes.