听老一辈人讲,过去在四川农村,人们爱把刚收下来的新麦连皮一起磨成粉,并用最古老的发酵方法,也就是把稀饭或者米汤倒进麦粉里和匀,等发酵后捏成饼,然后再油煎至两面金黄。这种麦饼吃起来香甜可口,回味悠长。 Listen to the older generation, in the past in the rural Sichuan, people love to just put down the new wheat Lianpi ground together into powder, and use the oldest fermentation method, which is the porridge or rice soup into the flour and even, such as fermentation After the pinch into the cake, and then fried until golden both sides. This kind of wheat cake tastes sweet and delicious, long aftertaste.