New Year taste on the tongue: Hand-fried rice candy

2022-08-02 0 By

Fried rice candy is a local characteristic snack, is also a childhood memory of every Jianli.Stove chamber one heat, sugar sweet one float, the flavour of the New Year in the village four overflow.Although the dried, crispy, hand-fried rice candy is not as delicate as the packaged snacks in the supermarket, it tastes sweet in the mouth and in the heart, making people feel a traditional Chinese New Year flavor.Recently, the column reporter visited zhang Ji handmade fried rice candy located in the salt town, take you to taste the tip of the tongue can not give up a trace of “sweet”.In a store located in yu Niu village, fen Yan town, the reporter saw zhang Maisheng, 52 years old, he followed his ancestors to learn to make fried rice candy has 20 or 30 years, Zhang master told us, fried rice candy seems simple, in fact, there are a lot of attention to the place.The fried rice candy that Lao Zhang does pays particular attention to candy is authentic, want to have steaming in steamer fresh rice above all, after steaming, put natural ferment good malt to have boiling again, the syrup that has burned will flow into condensing container as pipeline, one pot of good malt syrup boils successfully.Although the candy fang of master Zhang is not big area, but establishment article is put in perfect order, two big iron pot and one small iron pot are placed on earthen stove, small is used at fry sesame, big is used at boil sweet dilute mix with sugar.Whenever and before sugar, sesame seeds should be put into the pot and fried for a while. After sesame seeds are fried, Lao Zhang will put the tangxi cooked in advance into the big iron pot for two times. In addition to mastering the heat, he also needs to keep stirring with a shovel to prevent tangxi from being musky.Once the syrup is cooked, it’s time for craft and sugar.The peanuts, sesame seeds and fried rice prepared in advance are poured into tangxi in turn and stir-fried in the pot. This process is not only physical work, but also a technical work for the master.When the fried rice sugar is spherical, Master Zhang pours it into the bag while it is hot and presses it flat. After wrapping the bag with several layers of cloth, he goes up to press and compacts it.The next is to cut, Master Zhang introduced, cut too early if the sugar will be scattered, cut too late sugar will be broken, wait until the rice sugar is half hot not cold, half dry not thin, with a knife to evenly cut into strips, and then neatly cut into thin slices, crispy and delicious fried rice sugar will be made.Disclaimer: The copyright of this article belongs to the original author, if there is a source error or infringement of your legitimate rights and interests, you can contact us through email or wechat, we will deal with it in time.Email address:;Wechat id: Jiupai6688 (Note to add and withdraw)