My daughter's class essay, moms will drool when they see it

"Three miles away from home, don't be a Ichigo style." Our motherland is vast and full of nationalities, and each place has its own customs and habits. My hometown is in Jiangxi, which is a place with beautiful mountains and rivers, beautiful scenery, and my hometown still has many customs and habits of its own.

In Yihuang, Jiangxi, when the New Year is over, not only to have a meal together, but also to eat the unique sweet potato flour dumplings in our hometown, whether it is a small child who learns to speak, or a strong and strong child and a faltering old man, as long as the sweet potato flour dumplings are mentioned, which is not the saliva "DC three thousand feet"?

This year's winter vacation was earlier, so I caught up with the New Year in my hometown, of course, I was also fortunate to participate in the production of sweet potato flour dumplings. Grandma first put the wood ear fungus, pork minced pork, Chinese cabbage and other ingredients into a large basin, added a small amount of soy sauce and salt, and then beat two eggs, stirred hard into a dumpling filling, I looked at Grandma doubtfully and asked: "Grandma, isn't the dumpling first and noodles?" Why make dumpling filling first?

Grandma looked at me with a kind face, smiled and replied, "You'll know later!" Saying, Grandma poured out a large pile of dried sweet potato flour from a red bag, put in the pre-adjusted warm water, and then quickly merged into a dough, which became a small gray dough under The pressure of Grandma, I saw that it was ready, excitedly rubbed my hands, grabbed a dough cake, and then slowly rolled into a round dumpling skin with a rolling pin, put in the dumpling filling, but before I could wrap it up, the dumpling skin was already dry, and it shattered when I pinched it, and seeing such a dumpling skin reminded me of dried lime.

Grandma seemed to know what I was thinking, and while making dumplings, she said to me: "The reason why the dumpling skin breaks is because you wrap it too slowly, and the dough will dry out without temperature, and then it will break when you pinch it," "Oh! That's the way it is! I suddenly realized. After mastering this "secret", I also quickly and successfully wrapped a number of sweet potato flour dumplings.

With the joint efforts of my grandmother and I, in a short while, the dumplings were all wrapped up and lined up neatly on the stove for the pot to be laid. When the water boiled, the dumplings began to be thrown in one by one to "take a bath". After more than 20 minutes, the sweet potato flour dumplings "grunting" are cooked.

Cooked sweet potato flour dumplings one by one crystal clear translucency in front of me, this is simply "female big eighteen changes" I really can't imagine that sweet potato flour dumplings from gray "lime" to crystal "crystal", they are in the pot, it is like a pot of "jewelry" ah!

I couldn't wait to pick up one and take a bite, wow! Really delicious, QQ bomb, and very chewy, is simply the best in the dumplings, I really did not control, ate two bowls, and so on the meal, on a weight scale, a look, the whole fat two pounds!

Well, after reading my introduction, do you also want to try our jiangxi sweet potato flour dumplings?

Although we are in a foreign country, of course, we must follow the customs, but we will not forget our hometown and the taste of our hometown. The times are developing and changing, but no matter when and where, we must not forget the customs and culture of the Chinese nation!