YJL

Didn’t realize until I put together a quick snack:

Sauerkraut from my second batch. They taste sourer than first one, I guessed it’s about the temperature. The last few days, it’d been quite warm and the fermentation must have gone crazier inside the jars. This also taught me one thing, higher temperature isn’t always the better. The cabbages don’t go bad, they still are okay to eat just too sour for my taste buds. It reminds me of sourdough bread, which could really taste very sour if you let the dough rises in really hot environment for too long. That’s same reason why there is a method of slow rising.

Fried potato, just like these pan-fried potato, only sliced into thick piece other than chunks. They were pre-fried and stored in fridge. I heated them up with other. I must say fresh fried are the best, the texture of these can’t compete with ones just out of frying pan.

Flatbread, scallion flavor, my first time of making them, and they turned out quite good and nice to eat just with bare hands. Pulling, tearing them, piece by piece. This one wasn’t fried or grilled in hot pan, but heated in toaster oven. There was no grill mark, but still tasted nicely.

Rice croquette, another one first made, using fried soybean snack. I froze a few of them and heated up with flatbread in the oven. The crust was still crunchy, and the inside was still soft. Freezing them doesn’t seem to affect the texture or taste.

Lastly, the instant coffee brownie, a re-learn. After probably for two years, I re-made it. It’s like jewel in the entire plate, only thing was sweet and spongy.

Learning new, trying things never done before, and re-gaining what I loved.