06:34 Discovered a Fascinating Phenomenon People only yawn when their eyes are open. 06:36 Noodles and Pastry Are Quite Tricky to Make I tried steaming buns once before and failed. Yesterday, I attempted making pancakes and nearly failed again. Mastering the properties of ingredients and controlling the heat really requires a lot of experience. Huanhuan has had diarrhea since Friday, so I haven’t made anything particularly tasty these past couple of days. ...
Today was a very special day. Huanhuan and I played *Split fiction all day long, skipping breakfast. Suddenly, hot dogs appeared in the game, making us crave them so badly that Huanhuan quickly steamed two zongzi for us to eat. As it got dark, we went out for a walk, thinking about buying some delicious grilled sausages. But we couldn’t find any. There was a single dried-out one at a Meiyijia convenience store, but we didn’t buy it. ...
After the Grain Rain, the rain follows the solar term as expected. Last night, the rain was heavy, and I was awakened by the sound of it at 2 a.m. My mind conjured images of floods raging outside, the building I was in swaying precariously in the deluge, and before I knew it, I fell back asleep. This morning, I took a shower and started studying. I’ve come to appreciate the phrase “Stillness begets wisdom” even more—only in stillness can one observe and reflect, complete the learning process, and gain wisdom. ...
12:32 Just Made the Best Scrambled Eggs with Tomatoes Ingredients: One tomato, two eggs. Additional ingredients: Ginger, garlic leaves, small chili peppers, water. Steps as follows: After heating the pan, add slightly more oil than usual for stir-frying. Beat the eggs, and once the oil is hot, pour them in. When most of the eggs have set, start stirring to help the uncooked parts come into contact with the hot oil. Remove the eggs just before they start to turn golden brown. There should still be a small amount of oil left in the pan. Once the oil is hot again, add minced ginger. Dice the tomato and add it to the pan, stir-frying over low heat. Occasionally press the tomato with a spatula to release its juices, adding a pinch of salt to speed up the process and a splash of soy sauce for extra moisture. Once the tomato in the pan has turned into a paste but still retains some diced pieces, add about 1.5 eggshells’ worth of water. Continue stir-frying over low heat for about 2 minutes, then add the small chili peppers. Turn the heat up to high, add the scrambled eggs back in, and stir-fry until evenly mixed. Turn off the heat, sprinkle with garlic leaves, and stir-fry to combine. Serve. The result is melt-in-your-mouth, fragrant, and tender scrambled eggs with tomatoes. ...