Huizhou frozen rice sugar

Source: People's Daily Overseas Edition

"Frozen rice candy" sounds like a fragrant word. Every New Year's Day, it floats and makes me salivate.

On a sunny day at the beginning of the lunar month, my mother steamed the glutinous rice that she had newly returned to her home in a large pot, and when it was cool, she carefully moved it to the sun to dry. When the sun was slightly westerly and lost its enthusiasm, he quickly returned home to dry in the attic of the kitchen. The windows should be closed, otherwise the cold wind will blow, and the sticky rice will have no value if it is frostbitten. After several days of continuous service, the dried sticky rice is crystal clear, full of plump, full of iron boxes.

Then sprout, two or three pounds of wheat soaked in water for a day and a night, and then put in a rice basket to wait for them to germinate. In order to enable the wheat to germinate, the rice basket is often placed in a pot with the right temperature inside. When it is cold, a small fire is also burned in the stove. After three or five days, the malt (which should be the radicle) that is not seen in the sky is entangled with each other. Cook the sticky rice in a pot, cool it, then put the malt in, mash it together, add the right amount of warm water, and wait for them to ferment and catalyze. After about three or five hours, the clear malt glutinous rice water began to become cloudy, and the sugar of the rice came out. I took a filtered cotton bag for making tofu and filtered out the glutinous rice malt out of a large pot of "sugar water" (almost half sweet). Next, it's sugar that everyone can boil.

The roots of the old miscellaneous trees in front of the house have long been chopped and dried, and a burden is picked and placed in the kitchen, and carefully and continuously stuffed into the pot. From the kitchen to the front of the hall, from the front of the hall back to the kitchen, the boiling pot of water did not seem to change a little. Dinner is eaten, the pots and dishes are washed, and there is still half a pot of water boiling. In those years, there was no TV to entertain at night, and the children's mind was to stay in the kitchen and scratch their ears and scratch their cheeks on the boiling sugar, shouting, "Mom, it's not good, it's not good yet"! Because the rice candy at the bottom of the pot is often not scooped up, it is a pity to wash it directly with water, and my mother always has a way, she will fry some corn flour and pour it in. Sugar unites cornmeal intimately and can be kneaded into small sugar balls or strips while hot. After the cold, the hard piece is contained in the mouth, half a day can not be dissolved, naturally can not eat, the taste is enough, very enjoyable! Some people still have to boil pots of potato candy, and children have two days of anxious waiting and happiness.

If it happens that the sky is not beautiful, there is no sunny day, then fry rice. The cauldron was burning, and the hard wood was unwanted, always fierce and did not listen to the call. It is best to be a soybean, petite in stature, and it is easy to add it to the fire. The fan-shaped dustpan made of palm leaves coincides with the curvature of the pot. Pull out the bamboo tube fried for many years have been dark sand, in the pot first fried hot, after the temperature is suitable, a small bowl of frozen rice poured into the pot almost dry smoke, with a small brush of bamboo to hula hula along the bottom of the pot a few times, frozen rice in an instant opened into a white and pure fat man, the mother sharply three times two times with a small dustpan to shovel the fried rice into a fine sieve, two clicks, the sand fell back into the pot, cooked fried rice into the back of the iron box behind the body. The children, of course, can't wait to grab a handful and stuff it into their mouths, and the mother smiles and squints on the side: what is urgent, don't choke!

Make an appointment for the master to cut the sugar, fry a few pounds of sesame seeds, in good condition, and then fry a few pounds of peanut kernels. The master of the sugar cutter always came in the anticipation of the children, carrying a wooden sugar frame with a slat like an oar of the sugar mixed with sugar, and a reed mat was tied to hold several rectangular wooden planks. However, what excites the children is the sugar cutting knife, the blade is very thin, but it is shiny, three or four times larger than the kitchen knife at home, and it is a little dizzy to see.

After the boiling rice candy is poured into the pot and boiled, the master uses the "oar" to paddle in it continuously, getting a little up from time to time, sticking a drop of thumb and index finger, and gently opening and closing to test the concentration of sugar. In case it is not enough, put a few pounds of sugar into it. After boiling, fried rice, sesame seeds, peanuts, some people also have red and green candied shreds, all poured into the pot. Mix well, put a clean washbasin into the sugar frame on the panel, roughly smooth it out and spread the reed mat, on which the master will step on the corners and corners. Remove the reed mat, press it hard with a special piece of wood, and see that there is no more uneven ground, before taking the sugar frame down.

A whole piece of huge frozen rice candy suddenly appeared in front of him, red and black and white were bustling, and as the master raised his knife and fell, the fragrance went straight into his heart. After a long wait, this delicacy finally came to people. Parents always smile and pick up a piece and hand it to the people around them. Naturally, I have already begun to nibble on it!