Source: Upstream News - Chongqing Morning Post
The Lunar New Year is getting closer and closer, in addition to eating Chinese New Year's Eve meal, do you remember how you spent the New Year when you were a child?
A large group of people sat around in front of the TV, lively, talking and laughing at the Spring Festival Gala. The table is filled with fruits, candy, melon seeds, peanuts, and a variety of Chongqing-flavored candies.
Speaking of miscellaneous sugar, Xiaobian has appeared in front of his eyes like Jingguo, peanuts, peanuts, sesame and so on. And there are several kinds of Jingguo, long strips, round, wrapped in white sugar, not wrapped in white sugar, yellow, red. Among them, Jingguo, named Hongyuan, has been very rare, and others can still be seen in supermarkets.
Let's start with Kyogo.
Hearing this name, many people may be stunned, but after seeing the real thing, they are suddenly enlightened.
This kind of miscellaneous sugar, called Jingguo, has accompanied the people of Chongqing through countless Spring Festivals. Jingguo, which originated in the Qing Dynasty, was a local fruit that was paid tribute to the imperial family, and was called Jingguo in the local area, the so-called "candy into Beijing". Then, after the change of the times, it specifically refers to the raw material is glutinous rice, which is made by process such as frying, and is shaped like a peanut. Jingguo has a big Beijing fruit and a small Beijing fruit, the big Beijing fruit is mainly popular in Beijing, Hebei, Henan, Hubei, Jiangsu and other places, small Beijing fruit is a kind of local popular sugar in Chongqing, slightly longer than peanuts. Large and small Jingguo are traditional Spring Festival refreshments, which are called good products for being crispy, sweet and not greasy in the mouth.
Then there are the peanut blocks.
Peanut chunks, which can also be called peanut crisps. It has a crisp and hard texture and may be turned away by some people with bad teeth. However, it combines the sweet aroma of maltose with the crispness of peanuts, coupled with the crispy taste to the extreme, and also captures the hearts of many foodies. Put a piece in the mouth, sweet and delicious, crunchy and not greasy, really endless aftertaste, with tea or single eat are very suitable.
With peanut blocks, how can there be no sesame seeds.
Legend has it that as early as the Tang Dynasty, the Changzhou area began to use caramel and sesame seeds to make and produce a sesame candy shaped like hemp balls, called hemp ball sugar.
As a kind of Chongqing miscellaneous sugar, sesame blocks mainly refer to rectangular, candy snacks with sesame seeds and peanuts as the main ingredients. The texture of the sesame seeds is crisp but not hard, and the noodles are neatly sliced.
There are black sesame seeds and white sesame seeds, and there is no difference in taste; from the chewed aroma, black sesame seeds are more intense than white sesame seeds. Which kind of fragrance you like depends on your personal preference.
Because there are many sesame seeds, eating in the mouth will not feel greasy, the more you taste the more you feel the crispness of sesame seeds and the sweetness of caramel, it is really more and more chewy, can not stop!
Some sesame seeds also contain peanuts. The granularity of peanuts adds rich layers to the texture and is more able to harmonize the taste.
There is also the peanut occupied in the snow white coat, the shape is uneven, the typical Sichuan-style heavy sugar products, which were very popular in the past, one bite at a time, crunchy.
I still remember when I was a child, I followed my parents to everyone's house, and when I went out, my relatives stuffed a handful into the purse of the editor, and I ate all the way like this, which was very comfortable!
Now, let's introduce how it is done.
Roast the peanuts and rice in a wok and turn on the heat. Then add the sugar and water to boil the syrup evenly and slowly on top. In the meantime, it is necessary to constantly stir-fry over low heat, so that the white syrup is constantly returned to the sand, changing from dark color to white. Because the syrup is slowly poured on the peanut rice, and the more it is dipped, the surface is all stained with small particles of columnar sugar, and it is the finished product after it is cooled through.
Source: Yu Bao WeChat public account, food world
【Disclaimer】The upstream news client is not marked with "Source: Upstream News - Chongqing Morning News" or "Upstream News LOGO, watermark text, pictures, audio and video and other manuscripts are reprinted." If the reprinted manuscript involves copyright and other issues, please contact Upstream News.
report