Composition of rat interest incense

In study, work and even life, everyone has written a composition, which is a narrative way that people express the relevant knowledge, experience and thoughts stored in memory in written form. What kind of composition can be called an excellent composition? The following is my collection of mouse songs for your reference, hoping to help friends in need.

I'm holding a mousetrap in my hand and chewing it in small bites. ...

Rat Qu Guo is a famous pastry in Chaoshan area. This has become a custom, and every family always uses it to worship the gods during the Spring Festival.

I miss the mousetrap made by my great-grandmother more than the mousetrap I bought in the market. I have seen her make a mouse song, which is traditional and complicated.

To make a mousetrap, you must first bring a mousetrap in the wild. The color of mouse grass is dark green, and it gives off a natural fragrance. Take a deep breath and feel refreshed.

Pick the core leaves of mouse grass and cook them in a pot to make soup. Drain the astringent water and mash it in a mortar. Add lard and brown sugar water to glutinous rice flour. Rub, pat, pat and throw glutinous rice flour with both hands, and finally become glutinous rice balls. Don't underestimate these movements, the skin made by tossing for too long is not tender enough, the strength is too small and the skin is not thin enough. Only those who control time and strength can make a tender skin. Then you can roll it on the box and prepare the stuffing for the mousetrap.

The mousetrap stuffing is salty and sweet, but I prefer sweet stuffing. Select barnyard grass skins of appropriate size, knead them into round cakes, and add bean paste, peanut kernels, sesame seeds, glutinous rice, etc. Put it in it, wrap it, and press it with a round or peach-shaped wooden mold.

Then steam the mousetrap on the banana steamer, and the faint mousetrap smell will be elegant everywhere. Ripe, open the cage cover, through the dense to see a full and lovely mouse song, people want to taste.

I always can't wait for my great-grandmother to pick one out and put it in a bowl, so that it can cool down faster. I took the bowl and blew into it again and again, which was very interesting. Every time I eat a mousetrap, it is often worth eating for half a day, and then savoring it for half a day.

Later, I grew up slowly, and my great-grandmother was old. I can't eat her mousetrap any more, and the mousetrap in my hand is not the kind of smell that fascinates me. Small bites of chewing, actually tasted bitterness, with inexplicable sadness.

The new year is here again. The old friend has set sail to the west, and the past is not like smoke. I try to capture the taste in my memory after time elutriation, and I feel that it always exudes a faint smell of rat songs.

"Rat Shell" is a necessary new year's goods for offering sacrifices to gods in chaozhou people in the New Year, and it is also a famous snack in Chaozhou. This year, under the guidance of my grandmother, I learned to make a "mouse shell" and deeply realized the fun of making a "mouse shell".

Before New Year's Eve, grandma was busy preparing materials for mouse shells and dried banana leaves. Grandma peeled and steamed the bought mung beans, mashed them into mud, added sugar and heated them on the stove until all the sugar melted in the mung bean mud, and the stuffing of the "mouse shell" was ready. Grandma mixed the juice of "shrew grass" with glutinous rice flour, then steamed it for a while, then added a proper amount of water and oil, and kneaded it into dough, so that the skin of "shrew grass" was ready. You can start filling at this time.

Grandma twisted a small ball of skin into a ball, carefully rubbed it into a small ball, turned her finger, kneaded the ball into a small plate, added mung bean stuffing, and then pinched the two sides of the skin together. Then put it into the impression, press it hard with the palm of your hand, carefully trim the corners with your fingers, and turn over a trimmed dry banana leaf pad on the mold to make a patterned "mouse shell". Grandma taught me while doing it, and I soon learned how to do it according to the way grandma taught me. We worked together and finished it soon. Finally, we steamed the "mouse shell" in a steamer. After a while, when it was cooked, a delicious fragrance floated out of the pot. It smells really good!

Looking at my black, bright and fragrant "mouse shell", my heart is My Sweetie!