My ambitions to go hiking turned into trying to learn rollerblading stops at a wide open park with relatively well paved and flat paths. I had two biscuit sammiches in my tummy, but I did not succeed.
But really, in summary, the most important thing I did today was make 花卷 (huajuan).
Shaped like pandas.
Meanwhile, Joyce and I continue to exchange edible love letters. Her red bean twist bun made for just the right kind of fuel throughout the day.
So I had forgotten I made panda milk breads a couple years ago* with black gel food coloring, and after staying up unnecessarily late one night looking at old food projects, I had the urge to make them again. And I had the independent urge to make 馒头 (mantou). So I thought I'd combine the urges and kill two birds with one stone.
Rolled scallions, sesame oil, and the remainder of the chicken fat from yesterday into the white dough. Rolled just sesame oil into the charcoal dough. And spent probably an hour shaping my little babies. Sesame seed eyes/noses and all.
Steamed one to test.
But he seemed quite lonely, so I steamed him a friend.
Gah LOOK AT THEM. So cute.
Side note: they were totally prone to falling apart. Decapitation, amputation, loss... of... eye...
I ate a few piece by piece with 酱豆腐 (jiangdoufu or fermented tofu, that blob of orange-red in the corner) - one of my favorite weekend breakfast combos growing up, specifically in a 1:5 ratio of bun to tofu. Honestly, these buns were always more an excuse to just eat cubes and cubes of salty, savory, buttery fermented tofu. If you don't already know, find a way to know.
And so we might as well keep the childhood nostalgia train going. Every Chinese child probably knows this one - 西红柿炒鸡蛋. Literally tomatoes cooked with eggs. So simple, so unrefined, but so so good. And comforting with a bowl of plain white rice to soak up all those sweet and tangy juices.
Sometimes you just need a night of memories that can only be unlocked by certain dishes.
Probably about six months ago:
tomato cooked egg
Chinese long beans in oyster sauce
bok choy with garlic
*
But really, in summary, the most important thing I did today was make 花卷 (huajuan).
Shaped like pandas.
Meanwhile, Joyce and I continue to exchange edible love letters. Her red bean twist bun made for just the right kind of fuel throughout the day.
So I had forgotten I made panda milk breads a couple years ago* with black gel food coloring, and after staying up unnecessarily late one night looking at old food projects, I had the urge to make them again. And I had the independent urge to make 馒头 (mantou). So I thought I'd combine the urges and kill two birds with one stone.
Rolled scallions, sesame oil, and the remainder of the chicken fat from yesterday into the white dough. Rolled just sesame oil into the charcoal dough. And spent probably an hour shaping my little babies. Sesame seed eyes/noses and all.
Steamed one to test.
But he seemed quite lonely, so I steamed him a friend.
Gah LOOK AT THEM. So cute.
Side note: they were totally prone to falling apart. Decapitation, amputation, loss... of... eye...
I ate a few piece by piece with 酱豆腐 (jiangdoufu or fermented tofu, that blob of orange-red in the corner) - one of my favorite weekend breakfast combos growing up, specifically in a 1:5 ratio of bun to tofu. Honestly, these buns were always more an excuse to just eat cubes and cubes of salty, savory, buttery fermented tofu. If you don't already know, find a way to know.
And so we might as well keep the childhood nostalgia train going. Every Chinese child probably knows this one - 西红柿炒鸡蛋. Literally tomatoes cooked with eggs. So simple, so unrefined, but so so good. And comforting with a bowl of plain white rice to soak up all those sweet and tangy juices.
Sometimes you just need a night of memories that can only be unlocked by certain dishes.
Probably about six months ago:
tomato cooked egg
Chinese long beans in oyster sauce
bok choy with garlic
*
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