I remember when I was a child (I was only seven years old at that time, afraid of being beaten too hard to use the word "fried rice"), when people came to Nantong's rural hometown and there was no tea, I often used "sugar tea" to receive them (that is, brown sugar water) and occasionally used a magical "dessert" with strong fragrance. This magical thing is called "burnt sawdust" (it used to be said that it was "burnt sawdust").

The production of burnt flour crumbs is extremely simple, that is, the dry flour is fried until golden brown, a small amount of sugar is added, and it is stirred into a paste with boiling water. When washing, the fragrance is rich and mouth watering.

At that time, the people in Nantong rural areas took rice and miscellaneous grains as their staple food, with little flour and sugar, and most of them were reluctant to eat. If you have guests at home, it is quite polite to make noodles. It would be extremely polite to entertain guests with the dessert of "burnt flour crumbs" when they first arrive.

When my grandmother was alive, she liked two kinds of food very much. One is taro paella. In her 70s, she can eat two bowls of sea bowls. The other is this "burnt bread crumb". Every time a Tang porcelain jar with "burnt flesh" is hidden, we greedy cats are crazy.

During the Spring Festival, I had nothing to do for a few days, so I tried to make a "burning noodles". Gee, the whole kitchen smells so good when fried. The figure 1 is made conventionally, and the figure 2 is mixed with sweet potato to make cereal, which is also an improvement.