Fermented cakes and malt cakes

? The smell of fireworks in the Spring Festival has not completely dispersed, but the sweet smell of wine-brewed cakes wafted from the alley.

? Yes, in my memory, at this time of year, Jiuniang cakes will sneak into the eyes of diners.

? When a friend went to Tongli Ancient Town, he saw a long queue in front of the Jiuniang cake stall. He also squeezed in, craning his neck to see that the person in front bought dozens, even one or two hundred. He waited patiently for a long time, and finally bought a hot Jiuniang cake and a malt cake.

? On the way back, my friend clung to the Jiuniang cake to prevent the hot air from leaking out. When it was delivered to my house, the Jiuniang cake was still hot, and the originally cooled malt cake was also a little hot. Heat is transferred to each other. After all, they are both in the same bag.

? The fermented glutinous rice cake is eaten hot and the malt cake is eaten cold, which is completely different from the same channel.

? Mr. Wang ate four fermented cakes and one malt cake at once. I was so surprised that I opened my eyes: what should I do if I eat it badly?

? Big deal, no dinner. Mr. Wang made an understatement and threw out a sentence.

? As a result, he really didn't even eat dinner.

? Calm down, I'm a little surprised. He doesn't like cakes at ordinary times. Why does he eat so much at once? Is there something wrong with your brain? Or is it so delicious that you can't stop the car?

? After observation, his brain is normal, no different from usual. However, at this time, the fresh wine cakes aroused his craving, and his mouth could not hold back, eating and eating.

? Fermented cakes are really delicious, with the sweet and sour of fermented grains and the fat and smooth of sugar lard. The bean paste is delicate, and one side of the cakes is a little brown, just like the hard fragrance of rice paste, which is chewy. The whole wine cake is soft and hard, sweet and sour, and fat, which meets the needs of taste buds, but also leaves fragrance in the teeth and jaws, and has a feeling of endless aftertaste.

? As for the malt cake, I remember it should appear in May when the weather is slightly warmer. At that time, lime grass and rat grass, which were used as grass head materials, were in the flourishing season. Young leaves were picked, washed, boiled in boiling water, and kneaded into the dough of malt powder and rice flour ...

? My mother cooks malt cakes every spring. When she is interested, she cooks them twice or three times. When I went to the fields and fish ponds and saw lime grass and rat grass, my mother couldn't help cutting them home and cooking them now. Sometimes, there are too many grass heads, so simply put them in the refrigerator for freezing. Whenever you want to make a malt cake, take out the frozen grass head and cook it after thawing. With the popularization of modern electrical equipment, the malt cake that can only be made in spring can be done at any time in the other three seasons and tasted at any time.

? Now that I think about it, there are still a few grass heads in my refrigerator. Last year's stock couldn't fit in my mother's refrigerator. My mother left it at my house. I don't know when to make it.