The cold waves came, and the sound of firecrackers coming from outside the hospital were coming from time to time, which felt like a year. I believe that the years fly with wings. The 24 days are flying in one round. I feel that the weather is hot a...
The cold waves came, and the sound of firecrackers coming from outside the hospital were coming from time to time, which felt like a year. I believe that the years fly with wings. The 24 days are flying in one round. I feel that the weather is hot and the cold is coming to the small cold and the great cold, which also means that it is not far away from the beginning of spring. The cold weather made the New Year more fragrant. I launched the carbon stove that appeared once a year and put it in the charcoal fire that was already burning outside the hospital. Although the heat of light contained in the furnace infected the surrounding environment, the slight charcoal fragrance radiated in the air, which made it very breathing.
Add charcoal boilers with sliding wheel base, which is very convenient to move. Whenever people sit, warm them up, put a few oranges on the boiler, and add a few oranges. The orange peel essential oil is heated and melted into the indoor air. Whenever a friend comes to visit, no exception, he immediately enters Kyoto mode as soon as he enters the door, takes off his thick clothes and shows a satisfied smile on his face. The oranges that have been left on the boiler for a long time will burn their hands. They are wrapped in a towel and placed on their palms, like holding the boiler. The slightly burnt orange peel is removed, and the juicy oranges have a caramel-sweet flavor, soft and warm, with a sleek texture. It is said that oranges are mild and will cause cough if you eat too much, but the roasted ones are different.
The three charcoal boilers in the home were collected many years ago. One was a hand-pulled embryo from the Miaoli family factory. They were rough and durable. I just thought it was shiny and gauze-colored, because it was not precious and used most often. The other two are purchased from Japan and are craftsmen of outer wood and inner copper. They are elegant and beautiful. I psychologically don’t regard them as daily objects. They are more like collectibles, but they are not used frequently. Originally, the climate was changing, and there would only be summer in the future. It would be when it was left with the charcoal. I didn’t expect that the temperature was low this winter and all three charcoals were used.
In addition to roasting oranges, the more practical effect of charcoal boiling is to put the tea pot on the boiling water to keep the water temperature suitable for making tea, and add hot water at any time. Although the electric and water tank also has the same function, the style feels different. The charcoal furnace is served quietly and is a prop on the side. It is not like a hot water tank, which makes it sound loudly and yell. It is obviously a dragon trap, but it is not possible for people to ignore its existence when it is frequent.
Baked mochi is also an interesting thing to play with on charcoal, but the temperature of the charcoal fire is not easy to control. When the mochi becomes fat and can be eaten, the surface may be so charred that it needs to be scraped. I tried to try it, and the oven still worked best and would not fail. You can buy imported mochi in supermarkets or Japanese food stores, but the price is higher than making it with glutinous rice flour yourself. According to my experience, mochi with less moisture and hard texture is more suitable for baking. Although the imported mochi is hard, its taste is not as fragrant as the freshly made.
Between making and buying imported mochi yourself, there are options in the middle. There are often fresh mochi steaks in the traditional market. A pack of about one pound is about one pound, and the price is cheap. It also comes with a large bag of peanut powdered sugar. Buy it back and break it out and eat it with the powdered sugar. The market sells fresh and fresh products on the same day, from soaking rice, grinding to making mochi on the same day, so the mochi is more moist and has a sweet taste. Fresh mochi is soft and requires some force to flatten it. Put it in the refrigerator for cold or refrigeration. After one or two days, the mochi becomes hard and cut into suitable sizes and can be placed in the oven. If you can't finish baking for a while, you can continue to play it in the refrigerator and store it in a cold manner and eat it as early as possible within one or two weeks.
{twenty three} {twenty four}
When I was about to eat, I took it out directly from the refrigerator and put it in the oven to add temperature. According to my experience, I baked it at 200 degrees for 10 minutes. The originally flat mochi will swell like a round-rocked table tennis ball. The process of watching the mochi turn into rice balls was very time-consuming. After taking it out from the oven, it put it into a bowl with red bean soup. The hot desserts have increased the temperature in winter a lot. It seems that the whole person has traveled to Northland where heavy snowfalls are falling. Everyone drinks red bean soup next to the charcoal, tastes grilled mochi, and says a happy New Year.
