A piece of rice cake

This is a snack that was especially in the diaspora, and it wasn't sold on the street, so I learned to do it. It's called "Photo noodle" in the impression, I don't know. I called it rice cake, but I didn't think it was accurate until one day I shared it with my little partner. When he was talking to me, he said it was also called a piece of rice cake, and I thought it was the right word for it. The crumbs remind me of my late grandmother. She's wearing a blue slashy shirt, a silver thong, a green apron, three inches of gold, a boiler, busy, soft words, nice eyes... She's very good at making this rice cake, and once the rice is run over, there's always a fraction of the grain. They were washed clean, dryed in the table and grinded into rice powder, with yeast and good paste fermented overnight. In the morning, you get up and start a fire, you pour oil, you pour a spoon over the pot and then you make a round in the middle. Finally, a shovel came out. It's nice to have a yellow one and a smooth one. Grape cakes are also tested, with two white-faced cakes, and yellow-coloured face, one in a table or basket. Take a bite, sweet through the sour, soft with the brittle. They'll dry in the sun and cook later. Today ' s practice is to try to restore the traditional practice, as it feels that only fermentation with yeast is always tasteless and thin. It tastes much thicker with yeast hair。