As the saying goes, twenty-eight, put the face on the hair! As the flavor of the year fades away, perhaps we begin to really miss from the bottom of our hearts and begin to call for the flavor of the year that once overflowed in our childhood.
That's the smell of Daddy holding an iron brazing pig's trotters; That's the smell of mom holding rice milk sauce and being fragrant with rice; It was the warm smell of the little lantern that my father had made in his hand; That's the taste of the new clothes that my mother weaves for me; It was a group of friends who broke the whip into pieces, carried it in their pockets, and ran all over the streets and alleys to sizzle the smell of fireworks anytime and anywhere;
The taste of happiness and joy that has never been mixed up in this way, today we are slowly recalled with a sense of ceremony!
I used to disagree with the overflowing word "sense of ritual", because in my heart it is equivalent to formalism, I am a person who advocates freedom and spontaneity, and what I do has nothing to do with form and ritual! And suddenly one day I saw the best words about ritual that went straight to the bottom of my heart: ritual is the magic that makes ordinary days shine.
It's our riposte to the ordinary.
This is the best answer I've ever heard about ritual! The reason why I think it's good is because I recertified the sense of ritual from the bottom of my heart, not to show off, but to extend my feelings, that's all!
Yesterday's national color Tianxiang flower bloomed richly, which amazed the circle of friends. Today, I will briefly share with you the production steps, ingredients used and precautions.
Ingredients: 500g flour
Baking powder. Warm.
Method:1Melt the baking powder in warm water, add the flour, mix into a hard dough, and ferment until it doubles in size.
2.Take out the doughKnead into a smooth dough and knead into small dough.
3.Inside the goldfish shell, sprinkle flour and deduct it upside down.
4.Knead well, sprinkle flour on the cutting board, and roll into long strips.
5.Place the dough in the mold and press.
6.Upside down.
7.Move to the lid curtain and proof.
8.After cooking, put water in the steamer, put the steamer cloth in the grate, and put the fish steamed buns into the steamer.
9.**Self-heating comes out, steam for 20 minutes and then turn off the heat. Simmer for another 5 minutes, opening the lid.