Baked sweet potatoes and baked sweet potatoes

Although it is so cold, Shanghai is in the spring.

Or rather, although it is spring in Shanghai, it is still so cold.

I hope that as soon as spring enters, the weather will warmer, the epidemic will dissipate, the sorrow will fade, and the spring will melt.

At the moment of the epidemic, I don't expect the fried goods store at the intersection to open its doors. After the twenty-third day of the Waxing Moon a few years ago, I have not smelled the smell of stir-fried melon seeds from that direction, nor has there been the smell of baked sweet potatoes emitted from the oven.

Roasted sweet potatoes, there are many names, many people call roasted sweet potatoes, Beijing is called roasted sweet potatoes, Suzhou, Zhejiang and Shanghai, not to mention roasted, Shanghai dialect is called baked sweet potatoes, Zhejiang is called simmered sweet potatoes...

Sweet potatoes, sweet potatoes, sweet potatoes... Baking, baking, simmering... Delicious on the line.

Curious, why does the taste of roasted sweet potatoes spread so far in winter?

Maybe it's on a cold winter day, the air is cold, and only this baking heater can bake the air and let the fragrance spread out.

It is rare to hear the sale of baked sweet potatoes, and the real storefront is "Zajia", ah, no need to shout.

Yes, you don't have to shout too much, drag the oil barrel stove of roasted sweet potatoes to a stop there, the fire is burning, the fragrance drifts out, and there are a few people who can resist this temptation, ah, no need to beckon.

Sweet potatoes are simmered on the edge of the fire, the fire is not too strong, roasting and roasting sweet potatoes.

Say that it is a sweet potato, in fact, it is also exquisite, there is a red skin white, there is a brown skin yellow heart, the corresponding is the yellow heart and the red heart, it is said that some people have considered, the Beijing people call the roasted white potato, that is the roasted brown skin yellow.

You think, the sweet potatoes that pass the winter, the starch is converted into sugar, the sweetness increases, bake it, the aroma wafts up, it is really an irresistible temptation.

In addition to the delicious sweet potatoes in winter, there are also winter turnips that are also very sweet, and there is a mystery in it.

Watching the sweet potatoes under the baking of the fire, losing moisture, the skin becomes dry and hard, the precipitated sugar water is roasted black, dried up on the sweet potato skin, after a while, the skin is scorched dry, and the baked sweet potato becomes.

A wrapped newspaper or a paper bag, weigh the portion, hand it to you, money and goods, please enjoy.

Looking at the process is really not a delicate food, but break open this baked sweet potato, the aroma after starch baking immediately rushed out, sweet and sweet, potato meat color or golden or orange red, glowing... Without further ado, the appetite was already hooked up without resistance and stuffed into his mouth.

You have to eat a lot, first of all, you want to gobble up good things, and second, you have to eat them while they are hot, and the cold sweet potatoes have no soul.

The sweet potatoes of the white gourd are generally dried and fragrant; the sweet potatoes of the red gourds are sweet and fragrant. Whether it is dry or sweet, it is good.

The taboo is that there is no potato meat, only a stem that climbs together; or there is too much water to chew and rot.

In these two cases, you have to apply for "after-sales service", grind a few more words, and the good discussion will give you a slightly smaller sweet potato, which should be compensated. If the oil and salt don't go in, don't say anything, then next time you don't want to patronize his business.

This stove sells baked sweet potatoes, which is already considered "industrial production". There is also a more casual method, which is the so-called simmering of potatoes.

The ingredients remain the same, or sweet potatoes. In the winter, in the villages of northern Zhejiang, as a child, if it is your turn to help with the fire, it is really lucky.

First, the fire in the hearth roasts you forget the cold of winter; second, through this errand you can tinker with your own snacks.

You can simmer the sweet potato!

Sweet potatoes are not grain, and no one cares how you are bad, how you like to eat and how you eat.

Simmering potatoes is also a very labor-saving job: bury the potatoes in the ashes of the open fire, you don't look at the open flame, the inside is actually very hot. After a while, the sweet potatoes are simmered.

This method of simmering potatoes is also a natural natural thing.

But then again, how many people can simmer the sweet potato? In addition to playing and forgetting the potato in the wood ash, wait until you think of getting up and running back, open it to see, a piece of black charcoal, it is very sad.

If you talk about simmering, there are more things to simmer: simmering taro, simmering potatoes, that is still decent; simmering rice cakes, it is already a bit of a dish innovation.

You don't have to say, tin foil (usually not such good equipment) wrapped in rice cake simmered, unveiled to see, the outside is tender, the outside is hard and the inside is soft, and the sweetness is incomparable...

Come to think of it, in the matter of simmering, it is possible to push yourself and others, simmered sweet potatoes, potatoes, corn, chestnuts, etc., probably in the north and south of the river; and simmered rice cakes, in the north, can become roasted steamed buns, roasted steamed buns and so on.

Fishing out baked things from the fire, enduring the pain of hot hands, breaking open the shell, smelling the fragrance, wolfing... Such happiness may be rooted in our tastes, and basically no one can resist. (Xu Jinzhong)