cassia
flower
/ Lard rice candy
Osmanthus lard rice candy is a seasonal traditional product of our city, which has the characteristics of crisp and crisp, sweet but not greasy, rich flavor, suitable for all ages and so on.
The raw materials for making lard rice candy are mainly glutinous rice, lard and sugar.
The process is unique and is carried out in 3 steps: the first is to make dried rice. Glutinous rice after washing, soaked in clean water, when the water penetrates into the center of the rice grains, take out the filter dry, pour into the steaming bucket and cook over high heat, the rice grains change color and become soft and completely matured with cool water, spread into thin layers and placed in the ventilation place to dry, avoid exposure, after sieving, it becomes dried rice.
Dried rice is generally processed in batches beforehand and then set aside, especially in winter. The second is to burn the syrup, take the white sugar, caramel and add the appropriate amount of water into the pot to fry, stir with a wooden stick, take out the syrup to cool and then set aside.
The above two tasks are ready, and then enter the final stage of production, the dried rice is weighed correctly, poured into the oil pot with an oil temperature of 170 degrees, the dried oil is fished out when the rice floats, poured into another pot and poured with syrup to stir thoroughly, after the pot is placed in a wooden mold coated with vegetable oil, it is flattened, filled, flattened with an iron plate, sprinkled with cotton sugar and a small amount of dried roses on the surface, generally cut into strips of 12 cm long, 6 cm wide and weighing about 75 grams, and cooled to a suitable temperature and packaged.
The finished lard rice candy is preferably light yellow in color, crispy and delicious without sticky teeth, sweet and pure without peculiar smell.
END
The original 1991 edition of Changshu Literature and History Materials Collection, No. 18
Produced by Changshu Rong Media Center
Editor of Fusion Media | Jin Ye
Responsible Editor | Chen Jingzhi
iChangshu
Changshu release
Changshu Viewpoint