Jin Yu Man Tang
by Purple Ayara
Favorite
Difficulty
Easy
Time
15m
Serving
2
One flower one world, one leaf one bodhi, one spring and autumn blindly.
When I got up early in the morning, I pushed open the glass fans in the bedroom and balcony, and through the tea, my eyes were still taken away by the white flowers downstairs-the magnolia blossoms opened~
In the blink of an eye, another spring and autumn, as if inadvertently, it has been almost a year since I returned to China. I have lived in the slow-paced tropics for six years. I chose to land in the fast-paced and highly competitive capital when I got off the plane. select. Work, raising a pair of cats, cultivating a few bottles of green plants, reading, cooking, writing articles, and doing yoga constitute almost all of the life in Beijing. The love of food stems from my fascination with my mother’s good cooking skills. I live alone abroad. In order to satisfy the appetite of domestically produced products, I naturally have to think about my own recipes. After returning to China, I will buy ingredients in the vegetable market and use them in the kitchen. Being busy, carrying a camera to shoot, has become the best way to relax in a busy state.
How many people pull up their bags in the morning, put on their coats, leave the sentence "it's too late", and hurry on their way? How many people took the box lunch handed by the takeaway brother, took a few bites, and continued to crackle in front of the computer? How many people use food as a matchmaker in a restaurant at eight or nine o'clock, but they are only busy arguing with customers, but they are full of business and contracts? How long have we not had a good meal?
I am willing to squeeze time, take out the ingredients I like, choose and wash them, stagger them into suitable shapes between the ups and downs of the knives, choose some ingredients, and cook over time during the heat conversion, turn off the heat and start the pot, Put in a suitable plate and put it on the table,
When I got up early in the morning, I pushed open the glass fans in the bedroom and balcony, and through the tea, my eyes were still taken away by the white flowers downstairs-the magnolia blossoms opened~
In the blink of an eye, another spring and autumn, as if inadvertently, it has been almost a year since I returned to China. I have lived in the slow-paced tropics for six years. I chose to land in the fast-paced and highly competitive capital when I got off the plane. select. Work, raising a pair of cats, cultivating a few bottles of green plants, reading, cooking, writing articles, and doing yoga constitute almost all of the life in Beijing. The love of food stems from my fascination with my mother’s good cooking skills. I live alone abroad. In order to satisfy the appetite of domestically produced products, I naturally have to think about my own recipes. After returning to China, I will buy ingredients in the vegetable market and use them in the kitchen. Being busy, carrying a camera to shoot, has become the best way to relax in a busy state.
How many people pull up their bags in the morning, put on their coats, leave the sentence "it's too late", and hurry on their way? How many people took the box lunch handed by the takeaway brother, took a few bites, and continued to crackle in front of the computer? How many people use food as a matchmaker in a restaurant at eight or nine o'clock, but they are only busy arguing with customers, but they are full of business and contracts? How long have we not had a good meal?
I am willing to squeeze time, take out the ingredients I like, choose and wash them, stagger them into suitable shapes between the ups and downs of the knives, choose some ingredients, and cook over time during the heat conversion, turn off the heat and start the pot, Put in a suitable plate and put it on the table,
