Yesterday’s vegetable and fruit meal was very effective. I didn’t sleep late today, I woke up early and woke up hungry. Breakfast recipes are almost ready-made, beat soy milk, warm leftovers from yesterday, Teng (it means to heat) buns. When opening the refrigerator to get jujube steamed buns, it was found that several green buns had grown green mold spots, and the big steamed buns had mould.

　　Dalian is said to be influenced by the customs of Shandong. Many places in the north have such a New Year’s customs. When preparing the new year’s goods, many steamed jujube steamed buns are steamed. Big buns, and some with cute shapes), wait for the first month to eat slowly. In the past, there may be very few moldy eaters. There are three reasons. First, the global warming was not yet at that time. The temperature of the first month was very low, which inhibited the growth of mold. Second, it was steamed at the end of the twelfth month, and the shelf life was relatively close. It won''t be put for a long time; third, there will not be many buns prepared, just a few. Today, the situation has changed a lot. The outdoor temperature is not low enough, put in the refrigerator freezer, the temperature is above zero, mold can still reproduce; many unit groups buy (not including their own canteen steamed) buns are steamed early, even before a small year It took a long time before it was delivered to the staff, so it expired long ago; this is the case of the moldy buns in my refrigerator, and the steamed buns steamed and distributed in the canteen of my unit are safe and sound. Of course, the most crucial thing is that there are too many buns. The unit sends it and the family and friends send it. One of them does not steam, and the refrigerator cannot be put in. The refrigerator is still full after giving it away. The first month is always eating outside, but there are not many opportunities to eat at home, and there is an excess of steamed buns. Since the thirtieth year, as long as I eat at home, I will eat big buns. I haven''t eaten rice once, and I still have no time to "digest." Really helpless .

　　Several buns with mold spots on it are eaten or thrown? It''s a dilemma. The most trouble-free method is to throw it away, but it is too wasteful to convince yourself. Before I went to college, I could probably count the buns I had eaten (that was mainly corn, millet and other cereals), not to mention that our childhood education was "all hard work". I carefully checked for mildew spots, which are relatively small, scattered, not yet connected into pieces, and also relatively shallow (not penetrating the bun scalp). So, I decided to use a compromise method to cut the entire outer layer of the steamed buns (including the steamed bun skin and a small amount of subcutaneous "tissue") with a knife (a bit like peeling apple peel), and then steamed for 3 to 5 minutes before eating. Today, my breakfast at home is this skinless bun. It looks ugly, but the taste is not affected.

　　 Things are not over yet. Those big buns that haven''t grown mold have been left for six or seven days, and it is estimated that they have to eat for a few days. To avoid mold growth, I steamed them one by one. Breathing time in a cage drawer, steaming for 2 or 3 minutes to eliminate molds that have fallen on the outer skin of the buns. Of course, this steaming method will also cause damage to the vitamin B family, but it will not be very serious, and the two harms will take the lighter, which is better than throwing away the mold.

　　Some customs are not particularly suitable for carrying forward, especially for marketization. The preparation of jujube buns during the New Year is an example.