In addition to triangular cakes, what other childhood delicacies are nostalgic? How to make it? White cake; also called sweet cake or bubble cake in rural areas, rice soaked in warm water (some use indica rice and glutinous rice at a certain percentage) is ground into sticky rice flour and naturally fermented until it has a slightly strange smell (it seems to be left alone overnight). You definitely need to add white sugar to the rice flour, just scoop it into a grinder and cook it. The material is soft and puffy and has a slightly strange smell. The white cake has a sweet aftertaste and was one of the most coveted snacks for rural children in the 1980s and 1990s.

Triangular cake; the first half is similar to white cake, and the second half is made by scooping rice flour into a triangular grinder and frying it. The outside is shortbread and the inside is soft, and the aftertaste is sweet and slightly strange. Iron cakes are the same thing, but now they are also shaped like cakes. I used to sell them when I was a kid, and they cost 2 cents each, but now they seem to be around 2 yuan. Rice wine; glutinous rice can be steamed or boiled into white rice. You can use either a steamer or a pot. Pour it into a vat or basin and let it cool for a while. Then add yeast and stir. Make a well in the middle and pour some cold water to store it in an airtight container (you need to do this in childhood). Cover it tightly with a quilt and put it in the granary), and it will ferment into delicious glutinous rice wine (also called rice wine, fermented rice wine) in 2-3 days. Jiangmi wine can be eaten directly. Adding brown sugar to cook glutinous rice balls has the best taste. Boiled poached eggs are also good.

. Yin rice is more common in Chengdu, Chongqing, Hunan and Hubei provinces. It has the functions of nourishing yin, nourishing blood and replenishing qi. It is often used to recuperate the body after serious illness or surgery. Steam or refrigerate the glutinous rice, stir it up with chopsticks, lay it flat and dry it (air-drying rather than sun-drying) and store it. You can cook brown sugar rice porridge, rice poached eggs, etc.

Popcorn; Popcorn corn is a childhood snack memory for many people. Traditional popcorn corn comes from a black gourd-shaped furnace. The old popcorn maker doesn't need to go door to door or publicize it. He just needs to sit on a slightly wider place, light the coal fire, crank up the expansion tank, and look for the fragrance with a "bang" sound all over his body. Of course everyone is here. Nowadays, no matter how hard it is to make oil-popped rice, the popcorn corn on the market still lacks some stove-fire flavor. You can make some antique flavor at home with just one pot. Heat oil in a cold pot, add corn, heat over low heat, and leave for about 1 minute. When the corn crackles, cover the pot, shake the pot, and heat evenly. When there is no sound in the pot, lift the lid and you can eat.