Besides triangle, what other childhood delicacies are there? How to make it?

Besides triangle, what other childhood delicacies are there? How to make it? White cake; Rural hometown is also called sweet cake and instant bread. Rice soaked in warm water (some of which will be indica rice and fermented rice in a certain proportion) is ground into sticky rice flour and naturally fermented into a slightly strange taste (like standing for a night). The sticky rice noodles must be cooked with sugar and a grinding tool. The material is soft and heavy, and the passage is slightly strange. The white cake, with endless aftertaste and sweetness, is one of the most coveted snacks for rural children in 1980s and 1990s.

Triangle dam; The first half is similar to white cake, and the second half is to scoop sticky rice noodles into a triangular grinder and fry them. The pastry is soft, the aftertaste is sweet and the taste is slightly strange. Electric soldering iron cakes are all one thing, and now they are all in the shape of cakes. I sold this for a dime when I was a child, but now it seems to be two dollars.

Jiang rice wine; Glutinous rice can be steamed or boiled into white rice, and can be used in retort or pot. When it is slightly cool, add yeast and stir. Dig a pit in the middle and pour some cold boiled water to seal it (when I was a child, I should cover it tightly in the granary with a quilt). Delicious Jiang rice wine (also known as rice wine and wine wine wine) can be brewed in 2-3 days. Jiang rice wine can be eaten directly, jiaozi cooked with old brown sugar is the best, and poached eggs are also good.

Yin rice; Chengdu, Chongqing, Hunan, Hubei and other places are more common, with the functions of nourishing yin, nourishing blood and benefiting qi, and are often used for serious illness or postoperative rest. Steaming or steaming glutinous rice, cooling, spreading with chopsticks, drying (air drying instead of sun drying), and storing. You can cook old brown sugar, rice porridge and poached eggs with rice.

Popcorn; Popcorn is the memory of many people's childhood snacks. Traditional popcorn comes from a black gourd-shaped stove. Popcorn masters don't need door-to-door or publicity. He just needs to find a slightly wider place to sit, light a coal fire, shake the expansion tank, and bang, he can find this fragrance. Of course, everyone will come. It is hard to find the master of fried rice now, and the popcorn and corn on the market have always lacked some fire flavor. With the pot, you can also make some antique flavors at home. Let the pot cool, drain the corn, heat it with low fire and let it stand for about 1min. When the corn crackles, cover the pot, shake the cauldron and heat it evenly. When there is no noise in the cauldron, just lift the lid and take it.