Make frozen rice candy. Courtesy of Jindong Publicity Department
Jinhua, China News Network, December 19 (Xi Jinyan, Cao Jingyi, Jia Jia) As the saying goes, sugar-free does not grow old. In Gangnam, there is a special sweet, fragrant pine crisp, kneading the years, soaked with nostalgia, that is, frozen rice candy. Counting nine cold days, it is the season of frozen rice candy, and Wang Chengzhong, who has been making frozen rice candy for 23 years, has also ushered in the busiest time of the year.
Crispy frozen rice candy. Courtesy of Jindong Publicity Department
Wang Chengzhong is a native of Shangwang Village, Jindong Jiangdong Town, Jinhua, Zhejiang. Zhejiang likes sweetness, and there are countless categories of pastries and sweets, and Jindong is no exception. Among them, frozen rice candy carries most of the delicacies of Jindong people's childhood. Frozen rice candy has been passed down for more than 200 years and is famous for its "Gangnam small cut".
Locally, Wang Chengzhong has many "foodie" fans. In the middle of winter, before the sky was clear, Wang Chengzhong got up early, cleaned up, and then took the sugar utensils he had used for a long time to the fixed stall in the market - cleaning up the stove pot and lighting the fireworks. When the sun lifts a corner of the night, the sun floods in, the streets are more and more people, the smell of frozen rice candy overflows, and the business is bustling.
If you want to make frozen rice candy crisp and crisp and non-sticky teeth, it takes a lot of thought. "Carefully calculated, you have to go through the procedures of steaming, drying, hair, boiling, and cutting. It looks simple, but it's not just a hard job, it's a technical job! Wang Chengzhong said, while holding up a pot, "The first step, to pour water, oil and caramel into the pot according to a fixed proportion, slowly boil over low heat, simmer almost until almost, and then add brown sugar into it and stir evenly..."
When boarding, there was a "crackling" sound in the pot, and under Wang Chengzhong's hard stirring, the sugar and oil gradually blended together and began to bubble up -- it wouldn't be long before the syrup was boiled.
"The syrup is also very exquisite, and it is good to be young and not old." When he said this, Wang Chengzhong picked up the syrup in the pot with a stirring shovel, and carefully observed the syrup drawing situation, "If it is broken when it is pulled, it means that it is too tender to bear the rice; if it is pulled up very thickly, it is old, and the old sugar is made bitterly." Like this, it is just right! He pulled up a shovel of syrup and pointed to the smooth and gorgeous "syrup" and said.
Once the syrup is boiled, the next step is to pour the prepared glutinous rice into the syrup and stir-fry vigorously. "The selection of these sticky rice is particularly exquisite, and the production of rice flowers is also very cumbersome. After washing, soak and let it sit for a day, steam it with rice and then carefully dry it... These steps are not only indispensable, but also not sloppy. Wang Chengzhong said while flipping.
Under Wang Chengzhong's stir-frying, the grains of plump snow-white glutinous rice were wrapped in syrup, and the aroma of sugar and rice blended together, and the volume swelled to twice the original. At this time, you can also add some crushed peanuts, ginger and orange peel according to your personal taste. Finally, the frozen rice candy that has been stirred in place is lifted up in a pan, poured between the rectangular molds, and rolled flattened and compacted with a wooden drum while hot until cooled.
"The pressure should be even when pressing, so that the shape of frozen rice candy looks good." After flattening and compacting, Wang Chengzhong took the mold and sliced the sugar brick. Freshly baked frozen rice candy is crystal clear in color, and the scent of sugar tempts the taste buds. I couldn't help but take a piece and stuff it into my mouth, and in the crisp "rattling" sound, it was the sweetness of childhood.
Because of the abundant materials and good craftsmanship, even the most discerning diners can be conquered by the frozen rice candy made by Wang Chengzhong. But what does it take to conquer diners is not just the taste of the food?
In the years of material scarcity, frozen rice sugar was crunchy and sweet, which was once the sweet and warm thought of many people. Nowadays, people's living conditions are better, but this taste bud memory is still alive.
"Not only in the city, but also some Jindong people who work in other places will also come to book and ask me to send them by courier after I am ready." Wang Chengzhongle said.
As he said, in people's memories, there is always one food, which is constantly related to reunion - every New Year's Festival, relatives who have not seen each other for a long time get together, drink boiling hot tea, taste special snacks, and share the encounters of this year.
In the flow of the four seasons and the cycle of life, local snacks are not only a delicacy, but also a hometown flavor and a New Year flavor, carrying people's feelings for their hometown and the identification of Chinese folk culture. When food has the temperature of feelings, it can be inherited, and the taste of feelings that seeps into it can often arouse people's warmth and touch the softest part of the heart.
In Jindong, this small piece of frozen rice candy condenses the profound skills of the artists, carries joy and sweetness, and contains the local feelings of a place. They stood there without saying a word, using the most traditional craftsmanship and the most persistent perseverance, in such a rapid forward time, stunned to turn the hour hand back several rounds... (End)
Source: China News Network