readx; The crane boy turned into a prototype, took Wang Nan and Chu Lan, two children, and flew in this channel of cute white light for an hour, and finally the boring journey ended, and a little light spot the size of a grain of rice appeared in front of him. Pen "Fun" Pavilion www.biquge.info

Although the point of light was too small, Chu Lan was still in high spirits, although he didn't know what would be waiting for him in front of him, it was like waiting in this passage with no characteristic changes.

It's okay for a short time, but if she is allowed to walk in this kind of place for decades, she will have to go crazy.

Not only Chu Lan was happy, but Wang Nan and the little fairy crane boy were also happy.

This vague and hazy place, with no shops in front of the village and no shops in the back, and only a square stone passage forever, also made the lively two boys unbearable.

Perhaps the only thing that made them not complain was the abundant food in Chu Lan's storage bag.

The time when the two boys stopped to eat every day was the happiest time for the two boys.

Among them, they especially like Poria cakes.

Poria cocos is often parasitic on the roots of pine trees, shaped like sweet potatoes, spherical, with light brown or black-brown skin and pink or white inside. Poria cocos, also known as Jade Spirit, Fu Ling, Wan Ling Gui, Poria Cocos. It is the dried sclerotia of the fungus Poria cocos of the pseudolaminaceae family, often parasitic on the roots of pine trees, shaped like sweet potato, globular, light brown or black-brown on the outside, pink or white on the inside, and is called Poria cocos or Poria cocos after refining.

。 The outer skin made of high-grade Poria cake starch is as thin as paper, white as snow, and the sandwich is selected from a variety of nuts, supplemented by osmanthus, honey, sugar and pure Yungui Poria powder, which is sweet and fragrant, melts in the mouth, and is refreshing and palatable.

: Mix flour and starch into a paste that is slightly thicker than soy milk. At the same time, heat the baking mold on the stove, smear some oil on it, use a spoon to put a little batter into it, immediately close the mold for a few seconds, press the batter into thin round slices, and then open the mold and take out the baked crust. Put the honey and sugar in a pot to dissolve, and let it evaporate some water, increase the viscosity, and then put the finely chopped walnut kernels and osmanthus into the sugar and mix well. The filling is placed on top of the flattened crust and covered with another crust. The finished skin is as thin as paper and is mainly filled. The crust should be baked quickly, not scorched, and the filling should not be overly filled—it is time-consuming and laborious to make.

But I have to say that being able to eat a bite of such a snack during the trip makes even the boring places become interesting.

The shape of Poria cake is like a full moon, white as snow, thin as paper, precious and sweet, and the flavor is unique.

Their Lancang faction doesn't have much production, Poria cocos, yellow essence, Shou Wu and the like, there is still no shortage, used to make dim sum, almost everywhere the material said.