In the apocalypse of natural disasters, she has a universal APP

Having said that, she temporarily stopped taking sugar oranges. Although the change in skin color did not matter, since she knew that there was too much of a certain component in her blood, she still planned to reduce it.

Correspondingly, the method of eating melon seeds has also changed - melon seeds are so fragrant that it is impossible for her to give up.

It’s not just because I stopped using sugar oranges to quench my thirst. Eating too much of anything is not good. I’ve eaten a lot of melon seeds this week, so I can reduce it appropriately.

She came up with a way to enjoy the fragrance of melon seeds and quench thirst: mix them with yogurt.

Decompose the melon seed skin in the space, save a handful of melon seed kernels, pour them into the thick yogurt, then find thickly sliced ​​bananas from the fruit cutting area, add them in, and mix them casually——

The smoothness and mellowness of yogurt, the crispy and crispy melon seeds, and the soft and sweet glutinousness of bananas are mixed together to create a classic combination of fruit yogurt and nuts.

Therefore, long-lasting combinations have their own reasons. Once you find the formula, you can change it and develop more seemingly fresh tricks.

This is a completely different enjoyment of eating melon seeds. The point of eating melon seeds is not actually eating the kernels, but the word "呑". Only by cracking them open one by one with your teeth can you have fun.

Of course, eating the melon seeds with the shells peeled off will still taste just as delicious, but if the eating process is omitted, it is actually not as "can't stop eating".

Therefore, eating it with yogurt can not only suppress the urge to eat melon seeds, but also moisten your mouth with yogurt, and occupy your stomach, so as not to eat too many snacks.

However, although she stopped eating sugar oranges, she didn’t know whether it was intentional or unintentional, but she found that she seemed to have some affinity with yellow food recently.

First, the old memory about carrots caused by the yellowing made her unable to hold back. She nibbled a small piece of carrot on the spot. It was hard, crunchy, sweet and delicious, and contributed the last wave of carotene.

Then came the sweet potatoes. As the weather got colder, her eating habits began to gradually shift towards autumn and winter, so the hot roasted sweet potatoes made their debut.

In fact, she misses the old-fashioned roasted sweet potato stalls. When the weather is cold in autumn and winter, there will be merchants pushing barrel ovens and selling roasted sweet potatoes on the street.

The sweet potatoes baked inside are all dripping with honey, and the outer skin may be burnt black in some places, or even carbonized into pieces, but if you tear off the dark gray outer skin and pick off the hard black pieces, you can see the sweetness inside.

The golden sweet potato is like a new sun popping out of an ordinary plastic bag. The strands of pulp exude sweet and fragrant heat. You can warm your hands by holding them in your hands and swallow them with a sigh. Belly, warm from the inside out.

It really warms me up all day long.

However, it was summer when she went out to stock up on goods, and the heat was severe. No roadside would have such a warm oven.

However, there are some stores in some shopping malls that provide some new ways to eat the Internet celebrities, cut them open and put them in cartons, bake them with cheese, or add chocolate biscuit crumbs and cream...

To be honest, although it looks very different from traditional roasted sweet potatoes, which will make people subconsciously frown, it is really hard not to taste delicious.

So she spent several mornings eating roasted sweet potatoes, and a bowl of porridge full of grain flavor, or freshly squeezed viscous soy milk that had been air-dried until it was warm, would still make her full.

As for the old-fashioned roasted sweet potato that she longed for, of course she got it - with Goldfinger, she just described it casually, and she got a super-large roasted sweet potato that was the best roasted, and it was delicious.

In addition to roasted sweet potatoes, of course she also ate a lot of sugar-roasted chestnuts. After the troublesome shelling work was handed over to Goldfinger, the chestnut kernels really tasted sweeter.

It seemed that after eating roasted sweet potatoes and roasted chestnuts, her body officially entered the gate of autumn. Along with the fruit, she couldn't help but start thinking about that bite of lantern persimmon.

——It’s not that I have a sudden craving for food, but I suddenly discovered a new way to eat it while watching a mukbang: sandwiched persimmons.

Well, unfortunately, it is also a yellow food.

In the video she saw, it was made with long, round and pointed hanging persimmons. The stems were removed, the seeds inside were pulled out, and then they were stretched into a hollow shape, and then stuffing was filled inside.

The filling can be whatever you like, but it basically consists of salted butter or cream cheese with large nuts inserted in the middle. You can add chestnuts, walnuts, pecans and other large nuts as you like.

Of course, if you like, you can add smaller ones such as cashews, almonds or even pistachios, or add a few more.

It is best to ensure that the filling is evenly distributed and in the middle of the persimmon. Fill the remaining space with salted butter or cream, and then freeze it slightly until it is neither soft nor hard.

When you want to eat, cut it into thick slices with a knife. Because the filling is evenly distributed, each slice contains a part of the nuts.

She was very interested and directly went to Goldfinger to exchange for the portion made by the food blogger in the video. She took it out to see the real thing and found that the slices were really beautiful.

The outermost layer is orange-red persimmon cake, and the inside is melted and then frozen salted butter, tightly wrapping the walnut kernels in the middle.

To be honest, you can predict how sweet this combination will be without eating it in your mouth, so she prepared a pot of black tea in advance to match it.

——The black tea was redeemed from a business mini-game. The teapot has a big and round belly, and the white porcelain has elegant patterns of flowers and leaves. It looks quite retro.

A few matching tea cups are placed next to it, and if you add a three-layer cake plate filled with sandwiches and small desserts, it will be a genuine afternoon tea.

Take a bite of the sandwiched persimmon and put it in your mouth. You will feel a cool breath at first. When you bite it with your teeth, there is a hard walnut kernel in the middle. You can crush it with a little force. The force that you have not stopped makes your teeth embed into the butter block. It feels very strange.

The taste buds are first greeted by the sweetness of persimmons, and then the slightly salty taste of salted butter. As you chew, the slightly bitter aroma of walnut kernels floats out. Wrapped between sweetness and oiliness, the taste is actually better than expected. much better.

Maybe it's because it's been frozen. The original soft and waxy persimmon has a slightly hard texture and the sweetness has also softened. The most surprising thing is the butter block. After being frozen, the greasy taste is just a taste, and it doesn't feel greasy.

With a mixture of sweet, milky and bitter aromas, this little dessert is unexpectedly delicious.

After eating this special dessert that had gone through several processes, she started thinking about fresh lantern persimmons, so the planting function came online again.

In that area where day and night accelerated and flashed crazily, a lantern persimmon tree grew from nothing to nothing, climbed to a high place with claws and teeth, and then gradually became covered with crystal clear red persimmons.

This time she was not in a hurry to eat, so she set the time flow rate and set it for about eight hours to mature. After waking up, she would be able to harvest just in time.