On February 15, the streets and alleys of Jinan are filled with a festive atmosphere. According to traditional Chinese folklore, in addition to watching the lanterns and guessing the riddles of the lanterns, the Lantern Festival also has to reunite with the family to eat the Lantern Festival, which means that the picture is peaceful and peaceful, and the reunion is round.
If you want to talk about which lantern is the best to eat, it must be a handmade lantern. Today, I will go with the reporter of Ai jinan to visit the traditional old craft of making lanterns. At the technical director of Jinan Yikang Food Factory and non-hereditary teacher Xu Chuanai, we learned about the traditional handmade Lantern production method: first of all, the filling needs to be dipped in water, and then put into the basket containing glutinous rice flour and repeatedly shaken, so that the filling and glutinous rice noodles collide and bond, this process should be repeated 4-5 times, until the filling is wrapped in layers of glutinous rice flour and rolled into a round ball to make it.
After the Lantern is rolled, you can get off the pot, after the pot, gently push a circle with a spoon to make sure that there is no stick to the bottom of the pot, then cover the lid and boil, repeatedly boil the water three times, and light into the cold water three times. All the Lanterns float up and can come out of the pot. After being cooked by hand, the Lantern is round and large, soft, sweet and delicious, and always maintains the flavor of old Jinan.