Baked noodles chess

On February 2, the dragon looked up and ate cake beans. The beans sold in supermarkets are no longer the beans they used to be, and cakes are no longer the cakes they used to be. Thinking about when I was a child, soybeans were soaked in sugar water, dried in the sun, and then put in a large pot to bake slowly. Not only soybeans, but also put some corn in them and stir-fry them together. The stir-fry them until they have black dots, and the bean skins burst open. In this way, when you throw one handful in your mouth, it will be fragrant and crisp. On the way to school, who wouldn't have two handfuls in your pocket? This fried cake is also very different from the past. At that time, the cake was made of rhubarb rice flour and flour, kneaded with sugar and eggs until hard, rolled thin, and then cooled until semi-dry. It was also stir-fried slowly in a big pot stove. The stir-fried cake bulges the belly and becomes extremely crispy after cooling. Nowadays, this cake piece has evolved into noodles, fried, roasted, original, sweet, and five-spice cumin flavor. It seems that any flavor can be added, and the shapes have become miscellaneous. They all have a name, called cake beans.