many friends in the south don't know what a prickly heat is. I'm a little surprised. I'm to blame. Such delicious food has not been seriously Amway.

You see, the picture above is what I call prickly heat, which is a sweet and salty traditional pastry food. I don't know much about it in other places. I love what is produced in Huainan, Anhui Province, which is the taste. It can only be imitated and never surpassed!

I'm not a professional pastry chef, so I can't tell you the details of the making process. I'm still good at how to eat.

I remember when I was a child, the old man who often came to sell dumplings in the village, carrying a big basket made of heavy wheat straw, would shout "Can I buy dumplings?" If the voice drags on for a long time, or in the morning or evening, when someone answers the question, he will stop, and then many people will gather around to have a look and try buy buy.

He opened the lid of the basket, and it was full of golden crispy prickly heat, which was piled up plate by plate and sealed in plastic bags to keep it crisp and fragrant.

Many mothers will buy them, and so will grandmothers, because they are suitable for all ages. They can be used as snacks, dishes, and stuffing. When you are hungry, you can eat them and stew them when you cook the chicken. At the end of the meal, you can also wrap buns and jiaozi in the stuffing, which has a special flavor.

the highlight moment of prickly heat is not selling and being snapped up in the village, but whose daughter gives birth to a baby, and her family will come to send a happy face. At this time, the prickly heat will definitely be arranged, and it will be taken to the daughter's house in baskets. Brown sugar and eggs soaked in prickly heat is a classic moon meal.

As for me, I still like to stew the prickly heat with braised chicken. Be careful not to stew it for too long, that is, it will be cooked immediately, and it will be delicious if it is both soft and hard. That fascinating taste and long aftertaste make me homesick ...