Grandma's name is Lin Chuqing, from the next village Xialong Village, she married our village - Longxia Village when she was 21 years old.
At that time, it was around the eighth month of the lunar calendar, and after she married a woman, the first kind of rice she learned was red peach rice. Make a red peach konko to prepare to worship the moon lady (moon) on the fifteenth day of the eighth month of the lunar calendar. However, Grandma first learned to make kway teow, still green, and the red peach kwayt was not good.0 So she learned to make koeh from her neighbor Grandma "taking the scriptures" and has been making koeh every New Year's Day.
On the eve of the Spring Festival, Grandma made black and white rice.
The first step in making the kon, also known as rat shell kon or ping pong, is to buy a fine pestle of "ping pong" (betel bran bran, similar to popcorn).
Stir together with taro puree, peanuts, black sesame seeds, sugar, etc. as a filling, while the kueh peel is mixed with cooked water and glutinous rice flour.
The stuffing is a sweet filling, and it will be greasy and easy to catch fire when eaten too much, so use cooked water that can clear the heat and reduce the fire as a neutralizer of the konya.
Grandma will start to make black rice around the twenty-seventh day of the Waxing Moon, from noon to dusk, and then carry it to the old house, make a stove fire, the steaming time of black rice is quite fast, Grandma should grasp the heat with experience, and bring the hot cooked black rice from the stove in time.
The day after the koeh was made, Grandma began to make white kway teow.
White rice, also known as rice rice, is a salty filling made of shiitake mushrooms, dried shrimp, celery, garlic and rice stir-fried.
The konko skin is kneaded with rice noodles.
When hungry, one or two white rice is enough. (Hungry Face)
Grandma is nearly one meter seven tall, when she was a child, she always felt that Grandma was very tall and tall, and often listened to the grandmothers in the neighborhood call her "elder, elder". Later, slowly, I learned about Grandma's life from my family, and I learned that Grandma was originally a person with a very good story.
Grandma's biological father was a Kuomintang officer at the time, born tall and tall, married a rich family of Qianjin (Grandma's mother), and then the Kuomintang was defeated and fled, Grandma's biological father shot himself, after the family fell, Grandma's mother took grandma's brothers and sisters to remarry to an ordinary family in Xialong Village, and lived an ordinary and miserable life.
When Grandma was young and tall, she would always be invited to play basketball, but Grandma refused. She is one of the pillars of the family, diligent and thrifty, persistent, and loves to fight and hug.
After marrying into Longxia Village, he often lit up his voice in front of the commune to fight for the rights and interests of our family. After experiencing the Kuomintang-Communist War, the People's Commune Movement and the Cultural Revolution, along the way, Grandma did a lot of work and suffered a lot.
And Grandma has insisted on it from before to now, probably only doing kun, fifty years as a day, doing all kinds of kun, living an ordinary life, simple, full.
On the eve of the sixteenth day of the first month, Grandma will make sweet and red peach.
Sweet kway teow is mainly made by mixing a large amount of white sugar with glutinous rice flour.
In the old house where I used to live, I planted a few longan trees, and now it has been fifty or sixty years.
Grandma every time steamed, especially steamed sweet kun, will go to the longan tree to pick up a pile of firewood, longan branches are more resistant to burning, grandma steamed sweet kun to steam all day, with longan branches, there is no need to stay by the stove all the time.
Now many families due to busy work, will often choose to buy sweet rice, Grandma feels that if you follow to buy it is not very willing, so she chooses to steam sweet rice herself, although the steamed sweet rice is large and time-consuming, but Grandma still insisted. She said that the home-steamed sweet kun will be more beautiful and delicious.
In the evening, the sweet konya finally came out. On the eve of The Lore, the sweet konya is decorated with pomegranate branches and then carried to the Palace of the Lord with other sacrifices to worship the Lord.
The next day, Grandma began to make red peach kway, red peach kway teow can be wrapped in rice filling, mung bean filling, this time lao hot, Grandma made salty mung bean stuffed red peach kway.
Grandma kneaded the red peach kon, the movement was skillful and fast, and her face was light and calm.
Time seems to go back to that August fifty years ago, Grandma had just married to Longxia Village, kneading the pink koway skin, facing an unfamiliar environment and an unknown future... But presumably Grandma had long forgotten the state of mind at that time.
Grandma said that when you worship the old man, you must worship the red peach, and the red represents the festivities and represents the liveliness. In fact, it also represents a cultural symbol.
Grandma is a craftsman, the "work of art" of "Kun", she has been doing it for fifty years, half a life of perseverance, half a life of love.
And just like the inheritance problem that all craftsmen worry about, she has always paid attention to it, and in the future, will there be more "grandmas" like her who insist on making koeh?
If there is an if, I hope there will be.