00:00 介绍 introduce
03:24 肉沉子 Meat Sinkers
09:01 金华酥饼 Jinhua Shortbread
38:48 电烤奶茶 Electric roasted milk tea
01 肉沉子:从前，女儿出嫁后回门，不光是母亲自己做肉沉子，街坊四邻也来帮忙做。肉沉子寄托了母亲对女儿的念想，希望女婿吃了，婚后对女儿好，两人生活美满。新女婿吃的时候，一定要吃两个，寓意好事成双。
肉沉子，肉是主要食材之一。肉馅的调味，不能过浓，不然会抢了蛋黄的滋味。葱、姜、盐，缺了哪一样，口味均不佳。肉馅要求肥肉二成、瘦肉八成，切细剁碎，讲究细切粗剁，这样的馅，一口咬下去，能吃到肉的柔软质感，如果剁成肉末，则味道减了好几分。
鸡蛋，一定要用新鲜的农家土鸡蛋。土鸡蛋的蛋黄相比洋鸡蛋，更大更有韧劲。制作肉沉子时，先把鸡蛋敲到茶盅里，然后用筷子在蛋黄上戳一个小洞，把调好味剁碎的肉馅从小洞里一点点塞进去，不能把蛋黄的薄膜弄破，重复多次，直到肉馅塞满整个蛋黄。
经过水煮，肉沉子才算制作完成。而水煮，十分讲究火候。水烧开，再用慢火。等水不再翻滚时，把肉沉子倒入锅中。倒的时候要轻柔，依着锅底，一个挨着一个，不能重叠。水煮时，不能盖上锅盖，慢炖上十多分钟，肉沉子便会浮起到水面，等待十至十二分钟，便可出锅。中间的每一步都要仔细些，不然蛋膜破了，味道流到汤里，肉沉子便索然无味。
肉沉子出锅捞起，放入有猪油、酱油的碗，浇上汤水，撒上葱花，上桌时热气腾腾。夹起一个轻轻咬破，蛋与肉完美融合，鲜香嫩滑，温暖入胃，每一口都能吃出小幸福。
02：金华酥饼：是浙江省金华市的一种传统小吃，也是闻名遐迩的馈赠亲朋好友传统特产。 其馅心用干菜为主料，故又名干菜酥饼。
表里酥脆，内荤外素，油而不腻，鲜咸可口，水份少、耐存放，是一种风味独特的糕点。古时秀才赶考，今人出门旅行，皆乐以此为干粮；宴清宾客则可作席间点心。金华酥饼以面粉、雪甲蕻干菜、全肥肉、素油、芝麻、饴糖为原料，经多道工序制作而成。
03：电烤奶茶：玫瑰、山楂、红茶、冲入鲜奶，加上时间的加持，大致在5分钟左右，你会拿到一杯纯手工，没有任何添加剂的养生奶茶。
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01 Meat Sinkers: In the past, when a daughter returned home after getting married, not only did the mother make meat sinkers herself, but neighbors also came to help make them. Meat sinkers represent the mother's thoughts for her daughter, hoping that the son-in-law would eat them and treat her well after marriage, and that the two of them would live a happy life. When the new son-in-law eats them, he must eat two, which means good things come in pairs.
Meat sinkers, meat is one of the main ingredients. The seasoning of the meat filling should not be too strong, otherwise it will snatch the taste of the egg yolk. If any of the green onions, ginger, and salt is missing, the taste will not be good. The meat filling requires 20% fat and 80% lean meat, and it should be chopped finely, and it is important to chop it finely and roughly. With such a filling, you can taste the soft texture of the meat when you bite it. If it is chopped into minced meat, the taste will be reduced by several points.
Eggs must be fresh farm eggs. The yolk of farm eggs is larger and tougher than that of foreign eggs. When making meat sinkers, first crack an egg into a teacup, then use chopsticks to poke a small hole in the egg yolk, and stuff the seasoned and chopped meat filling into the small hole little by little. Do not break the membrane of the egg yolk, and repeat several times until the meat filling fills the entire egg yolk.
After boiling in water, the meat sinkers are considered to be completed. Boiling in water requires a lot of attention to the heat. Boil the water, then use a slow fire. When the water is no longer rolling, pour the meat sinkers into the pot. Pour gently, along the bottom of the pot, one next to the other, without overlapping. When boiling in water, do not cover the pot. Simmer for more than ten minutes, and the meat sinkers will float to the surface of the water. Wait for ten to twelve minutes, and then you can take it out of the pot. Every step in the middle must be careful, otherwise the egg membrane will break, the taste will flow into the soup, and the meat sinkers will be tasteless.
Take the meat sinkers out of the pot, put them in a bowl with lard and soy sauce, pour the soup, sprinkle with chopped green onions, and serve them steaming hot. Pick one up and bite it gently. The egg and meat are perfectly blended, fresh, tender and smooth, warm and stomach-warming. Every bite can bring a little happiness.
02: Jinhua Crisp Cake: It is a traditional snack in Jinhua City, Zhejiang Province, and is also a well-known traditional specialty for gifting relatives and friends. Its filling is made of dried vegetables as the main ingredient, so it is also called dried vegetable crispy cake.
Crisp inside and outside, meat inside and vegetables outside, oily but not greasy, fresh and salty, delicious, low in water, and durable in storage. It is a unique pastry. In ancient times, scholars rushed to take exams, and people today traveled, all enjoyed using it as dry food; it can be used as a snack for banquet guests. Jinhua Crisp Cake is made of flour, dried snow mustard, whole fat meat, vegetable oil, sesame, and maltose as raw materials, and is made through multiple processes.
03: Electric Roasted Milk Tea: Rose, hawthorn, black tea, pour in fresh milk, plus the blessing of time, about 5 minutes, you will get a cup of pure handmade, health-preserving milk tea without any additives.
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