How to write a composition with bean paste to attract others?

There is a clearing in front of my house with bean paste. Grandma said it was a pity to put it there, so let's use it to grow soybeans. In early summer, we sow soybean seeds. In autumn, the soybean fields are golden under the sunshine, and sometimes you can hear the "beep" sound of soybeans jumping out of pods. I broke off a pod and peeled it off, and the golden beans rolled into my palm, just like an elf shining with sunshine.

Grandma said that the soybeans are ripe. Let's make bean paste. First, we cook the soybeans, put a little flour in the cooked soybeans, and then wrap them in cloth. I put on clean plastic shoes and stomped hard to form a solid "bean bag". Grandma cut this big "bean bag" into pieces like playing cards, then carefully placed it on the tofu, covered it with a clean cotton cloth, and quietly waited for them to deform and ferment. Grandma said that the fermentation process is sometimes fast and sometimes slow, depending on the temperature. Perhaps, fermentation will be very smooth; Perhaps, the sauce blank will turn into a pile of sour and smelly rotten bean cakes.

What will happen to our sauce blanks? Before going to bed on the first day, I couldn't help running into the small room downstairs and looking at the sauce blanks sleeping on tofu pudding. I quietly opened the cotton cloth, and nothing changed in the sauce. Nothing happened the next day. On the third day, hey, a layer of white fluff grew on the sauce blank. On the seventh day, the white fluff turned into yellow fluff. Grandma saw it and said with joy, "The mycelium is really good. The sauce made in this way must be delicious. " Suddenly I feel that the temperature and light in autumn are really amazing.

We dried these sauces with yellow fur in the sun. The autumn sunshine shines like metal, making the golden sauce hard and fragrant. Smell it, as if the sunshine and watercress contained in it can't wait to come out of generate. When the sauce is dry, we soak it in a jar of salt water and add the sauce, the newly harvested red pepper, the tender ginger and the garlic cloves harvested the next year. The red, yellow and white colors in the sauce jar are very nice.

In the next two weeks, this jar of sauce will continue to ferment in the autumn sun, and the delicious taste will continue to gather. Finally, grandma took out the small stone mill at home and ground the soft and melted bean paste in the sauce jar into a delicate milkshake-like paste, and the delicious bean paste was ready.

Don't underestimate this rustic and unremarkable jar of bean paste, which is a taste that many people miss. Grandma said that in difficult times, Jiangnan people regard bean paste as the most important dish and get nutrition; Now that life is good, bean paste is still an indispensable seasoning in life. No, my neighbor's eldest brother is studying in England. When his mother went to see him, she specially brought a jar of our red bean paste. Grandpa from Taiwan Province Province came to my home to visit relatives and brought a can of red bean paste. He said, it is this smell that makes me want to eat a bowl of Zhajiang Noodles, my hometown for decades.

In the autumn sunshine, the remaining half of the bean paste in my jar continues to ferment and continue to brew a strong Jiangnan flavor. ...