At the end of the year, the cultural customs are endless---- every household makes rice candy

At the end of the year, the cultural customs cannot be exhausted

--- every household makes rice candy

In our Huizhou New Year, there are many traditional delicacies that are indispensable, rice candy is one of them, and when the New Year is celebrated, they must be presented in the refreshments served by the host.

Every family in the countryside makes rice candy, which is the most unforgettable happy time for people born before the 1960s. When it is almost the waxing moon, every household begins to prepare to make rice candy, first incubate the wheat sprouts, soak them with warm water with about five or six pounds of wheat, put them into wooden barrels, keep warm for a week and grow inches of long young sprouts, mash them and put them into the rice porridge cooked in a large pot, stir well and filter out the rice residue with sacks, boil the rice sugar water on high heat to thicken into syrup for backup, according to different ingredients, and divide rice sugar, sugarcane sugar, potato sugar, etc., but no matter what ingredients are used, they are inseparable from maltose, which is the maltose that can be well known. Simultaneous (before and after) also steamed glutinous rice, sun-dried, fried frozen rice; popcorn; fried sesame seeds, etc. (later there were rice cakes, and rice cakes were also fried in a pan with thin slices of rice cakes to make the famous hibiscus cake candy) ... All the ingredients were ready, and then the sugar cutter was invited to start making rice candy of various different ingredients.

The process of cutting bran master to make rice candy makes our children dazzled and excited, the most amazing of which is to see the sugar cutting master's "test sugar": pour the sugar dilute made in front of the pot into the cauldron and boil again, the heat should be just right to pour into the rice and other ingredients, this is a skill that can only be unspeakable, it is said: the heat is not too tender, the rice candy is soft and cannot be stored for a long time, the heat is too old, the rice candy is broken, and the appearance is not beautiful. After the ingredients are stirred well, then put into a rectangular mold, continuously compacted, and then cut into small pieces with a knife, cooled and loaded into large porcelain bottles (tin boxes).

Smelling the chaff wafting through the kitchen, tasting the crispy rice bran that has just come out of the pot, relieving the mouth that has been boiling for a year, and feeling the joy and liveliness of the New Year, it is really a mood that words are not enough to fully express....

In childhood memories, the previous preparation procedures are prepared by the mother, we are all hand-held, sitting in front of the pot stove to burn firewood or hand over a tool, the winter of childhood is particularly cold, so I especially like the warmth in front of the pot stove, looking at the flames burning in the boiler, smelling the fragrance floating in the kitchen, feeling the joy of the upcoming New Year.....

Although the childhood at that time was very poor, but the taste of the year there was very strong, and the little satisfaction at that time was very happy and happy!

However, after the reform and opening up in the 1980s, the countryside gradually became rich, and rice sugar, a traditional Huizhou cuisine, gradually faded out of the stage of every household in the early 1990s. The purpose of this article is to leave a childhood story and help non-genetic inheritance. (Wu Qiuhu)