What are the Three Cannons? I believe that many friends have not heard of it.
The three cannons are a traditional snack in Chengdu, Sichuan, and also have a strong ornamental nature. Every year, the traditional Chengdu flower fair, a variety of snacks emerge in an endless stream, lively and extraordinary. At this time, this is also the time when the "three cannons" are showing their skills.
The more crowded the place, the more attractive it is. Because in addition to mobilizing people's sense of smell, it can also mobilize people's sense of hearing.
The three cannons are mainly made of glutinous rice, because when throwing the sticky rice regiment, the three cannons are like "projectiles", emitting a "when, when, when" sound, and each has its own name divided into "iron cannon", "artillery", "gun", so it is called "three cannons". It is the atmosphere of the maker that can attract a group of diners, especially young customers, to watch.
History of the Three Cannons
If we regard the Chengdu snack industry as a kingdom, then our "three cannons" are definitely the loudest honor guards in the snack kingdom, and we can be called the performers of the snack industry
Whenever the annual Qingyang Palace flowers will begin, a variety of snacks are colorful and lively. At this time, it is also the time when the "three cannons" are showing their skills.
Shops can be seen pushing a cart, on a wooden board, with 12 copper plates, stacked in pairs, arranged in rows. Under the plank is a large steaming iron pot filled with cooked and mashed with a mallet.
The boss would constantly pull a handful of rice dumplings out of the pot, divide them into three lumps, and rhythmically beat the soup out. The stick bounced from the plank and jumped into the dustpan with soybean noodles above the plank, making three "touch, touch, touch" sounds, like a cannon.
Finally, from the dustpan, the rice dumplings are made into a plate every three, and brown sugar, sesame powder and peanut kernels are poured, which is the "three cannons" famous snack.
Three cannon production methods
The three cannons are not cold food, and when they are sold, the mashed semi-finished rice dumplings are put into a pot and kept warm on the stove with a low heat, and are cooked fresh when eating. In the past, people who ate the three cannons knew that there was still residual temperature when the three lumps of rice on the plate were introduced.
1. Add water to the glutinous rice flour in parts, knead into a slightly dried dough and then knead it into a dough the size of a tangyuan, not so wet, otherwise it will not be round
2. Sauté the peanuts and peel them off and crush them. The amount of crushed peanuts and white sesame seeds is 1:1, first stir-fry the fragrant white sesame seeds, then add the crushed peanuts and stir-fry for a while, the whole time on low heat.
3. Prepare about 20g of brown sugar, add 2 times the water, heat over high heat until the syrup becomes thick, pour the kneaded rice balls into the boiling water, cook over medium heat until floating, do not cook for too long.
4. Scoop up the boiled rice balls and put them into the brown sugar syrup to live evenly, sprinkle the sautéed peanuts and sesame seeds, and finally sprinkle the appropriate amount of white sugar.