Now glutinous rice has become a "common meal" in ordinary people's homes, and even tired of eating. As early as the beginning of this century, it was difficult for ordinary people to eat or even eat glutinous rice sticky rice.
The last time I remember eating glutinous grain was around 2005. When I was a child, there was a saying in my hometown: if you want to eat glutinous rice, girls must marry to Tianba, and boys must marry girls in Tianba.
Bijie City is located in the Yunnan-Guizhou Plateau, and the typical karst landform leads to less surface runoff and more undercurrent rivers in the area. The ratio of drylands is large and there are fewer paddy fields. Since there were no relatives associated with the Tianba area, I really rarely ate glutinous rice sticks when I was a child. Whenever a family married from tianba or married to a tianba place carries back the glutinous rice sticky rice from the Tianba place, the neighbors are very envious, and it seems that in addition to the Tianba place where they can eat the glutinous rice sticky rice, people who may not be related to the Tianba place can only stare dryly.
Before glutinous rice noodles were not "popularized" (can not find a more appropriate word to describe), there was a slightly backward, primitive food that occupied the position of glutinous rice noodles for a long time, this kind of thing we call it "hanging pulp", why it is called, may be related to its production process.
The raw material of the hanging pulp is glutinous bag grain, screening the upper quality of the glutinous bag grain dozens of pounds, washing quickly after the use of large grinding (a kind of stone grinding, the teeth are larger, used to grind corn kernels before the machine is not popularized) grinding, with a coarse sieve to cover the chaff, the sieving of the glutinous grain rice soaked in water for a period of time, until the rice softens, and then the softened rice grains are ground into a slurry (the gear in the stone mill is thinner, generally used for grinding) into a slurry, the grinding process while grinding and adding water, the milled rice milk is filtered by the filter and poured into the box (making tofu utensils, There is a finer filter in the box), after the water is filtered out, the rice milk becomes a block, similar to the shape of tofu, this time can be called hanging pulp, after boiling water with sweet wine, use a knife to cut the blocky rice milk ball into small pieces, put it in sweet wine and cook it to eat. Rice milk cubes can also be sliced into the sun to dry, and the size of the sun directly determines the quality of the glutinous grain noodles.
The lumpy rice milk is dried and then mashed (in the dialect called lysate), and then the mashed rice milk powder is screened with a luo sieve, and the flour under the sieve is the final glutinous grain flour.
The production of glutinous rice dumplings is relatively simple, after grinding the glutinous grain into rice grains, steaming them with koshi, pouring the steamed glutinous rice into the rice bowl, using the mallet to keep pestle, the rice pestle into a pulp shape can not see the prototype of the rice grains, and then kneaded into a disc shape, dry it.
The taste of glutinous rice dumplings is too different from the stickiness, but in that era, it was difficult for many people to eat glutinous rice dumplings. Until now, the glutinous rice dumplings have quietly withdrawn from the stage of history and given way to the glutinous rice sticks.
Now there are still people who plant glutinous grain, of course, just to eat "tender bun grain", at most it is only fried "glutinous bun grain flower".