Guagua is a traditional snack in Tianshui, Gansu Province. When many outsiders hear this name, they think it is a "frog" and dare not eat it. In fact, guagua is a pure vegetarian snack and is known as the best delicacy in Qinzhou.

Guagua is a traditional snack in Tianshui, Gansu Province. When many outsiders hear this name, they think it is a "frog" and dare not eat it. In fact, guagua is a pure vegetarian snack and is known as the best delicacy in Qinzhou. Whether it's cold winter or scorching summer, there are always stalls selling guagua in the streets and alleys around Tianshui. These stalls attract the attention of many people when they appear. There are always customers in front of the stalls, and business is extremely prosperous. , every time the other delicacies that are put out together with them can only look at their backs after closing the stall in the light and shadow of dusk, feeling sad alone.

A couple in Cheng County, Longnan, make a living by making and selling guagua. According to the eldest brother, his family originally grew and sold buckwheat. Because the profit of buckwheat is low, the planting cycle is long, and the money comes in slowly. In order to make a living, they My father processed the buckwheat into guagua and sold it. Although the profit from guagua was not much, if I made it today, the profit would arrive tomorrow. The money came in very quickly. With the money from selling guagua, the couple not only provided for their two children After her daughter graduated from college, she also funded her purchase of a car and a house worth 270,000 yuan. The production process of

guagua is relatively complicated. The raw material buckwheat needs to be peeled first. After the peeled buckwheat is ground into "buckwheat seeds", the eldest brother's wife will pour it into a basket, mix it with water, and stir it with both hands until all the starch penetrates into the big buckwheat below. Add an appropriate amount of alkali to the starch in the pot until it is in the pot. After stirring evenly, cook slowly over low heat. Stir repeatedly with a stick during the cooking. Only when the white starch turns yellow and thick can it be taken out. Place in a basin and let cool.

Let the guagua cool down, tear it into small pieces with your hands, and mix in chili oil, vinegar, garlic paste, salt, sesame paste and other seasonings. The color will be red and shiny, and it will taste smooth, tender and chewy, spicy and chewy, and taste very delicious. In addition to being served cold, Guagua can also be stir-fried. When stir-frying, add garlic sprouts, salt, and chili peppers. The taste is spicy, soft, mellow and chewy. It can be eaten as a staple food or mixed with rice as a side dish. It is very popular among locals. I love it so much that I rush to eat it early in the morning, but outsiders find the taste too strong to eat.

Every time when Guagua is boiled, a "shortbread" will appear on the bottom of the pot. The pattern on the surface of the "shortbread" is like a honeycomb. It tastes crispy, burnt and delicious, with a slight paste taste, which is not good for your teeth. For humans, it is difficult to bite, so it is usually eaten by children as snacks. Because the eldest brother’s two children are adults and no one at home eats them, so there is no mushy part of the “shortbread”. The eldest brother will put it in and cook it the next day. Discard the mushy part of the croak.

One pot of guagua requires 300 kilograms of buckwheat and takes 6 hours to cook. The cooked guagua can be sold for up to 100 yuan. It is not only time-consuming, laborious and material-intensive, but the profit is also very low, so the two children in the eldest brother's family are not willing to bear it. My eldest brother is getting older and has been a little unable to do his job recently, but he has been persevering in order to survive, which is really admirable. Do you like to eat guagua like this?