The Most Dazzling National Style of Comprehension

【47】

There is a custom in Guanjiang Village for Chinese New Year. After doing the New Year’s goods, they have to make white glutinous rice cakes.

White glutinous rice cakes are also made by people in l city outside of Guanjiang village, and some people buy them on the street, but they are real "white" glutinous rice cakes, not dyed.The white glutinous rice cakes in Guanjiang Village are dyed, and the dye is yellow gardenia.

First of all, the glutinous rice grown at home must be shelled into glutinous rice. Glutinous rice is very easy to attract insects, so unless you want to use it, you will not shell the glutinous rice.The weight of white glutinous rice cakes is usually [-] catties of glutinous rice. A family of four or three can finish eating before the weather gets warmer.

After shelling, the glutinous rice should be soaked in water overnight.Glutinous rice is originally a round indica rice, but after soaking, it becomes even more chubby, and it seems that when you push it with your fingertips, it will roll involuntarily.On the next morning - usually the glutinous rice is soaked in the evening on the 25th, and it can be officially done in the morning on the 26th.

First of all, the yellow gardenia should be wrapped in gauze, rubbed or beaten in a bucket, so that the juice of yellow gardenia will dye the water yellow.Then pour the glutinous rice into the water and soak for about half an hour, the glutinous rice will turn yellow.

When the glutinous rice is dyed, it is time to light a fire.A large stove is needed to make a fire, and the firewood needs to be as thick as an arm. A large iron pot should be placed on the stove, and the diameter of the pot mouth should be at least 1.2 meters.Boil water in the pot, and there is a large steamer with two ends on the pot.A wooden sieve is placed at the bottom of the barrel, and gauze is spread on the wooden sieve.The steaming bucket, wooden sieve, and gauze must be wiped with tea oil to prevent glutinous rice from sticking to the bucket during steaming.

After the glutinous rice is dyed, it is placed in a wooden barrel and steamed.The standard of steaming is not only to fill the room with fragrance, but also to make every grain of glutinous rice crystal clear and plump with oily shine.In order to make the glutinous rice cook evenly, stir it constantly with a long bamboo spoon during the steaming process.

When the glutinous rice is fully steamed, it becomes glutinous rice—although the glutinous rice in Guanjiang Village is steamed, there are various ways to cook it after steaming, such as adding pork ribs to stir-fry or adding betel nut and taro, etc., which will be discussed later.In short, the golden-yellow and fragrant rice in the steamer is also a kind of glutinous rice. Compared with the city-style glutinous rice that will be everywhere in city l in the morning 20 years later, the glutinous rice of city g is full of fried meat and Guangzhou The aroma of traditional sausage, and the glutinous rice used to make white glutinous rice cakes reveals the fragrance of yellow gardenia, and the middle is filled with the unique fragrance of glutinous rice.

Zhou Man went to Aunt Wu Dong's place to rub white glutinous rice cakes. While the steamer was still on the stove, he dug out a ball of glutinous rice and pressed it tightly. He gently pressed Tie Ying Feichi's hand and asked, "Is it hot?" hot?"

Ying Feichi stared at the golden glutinous rice and began to swallow, shaking his head like a rattle: "Not hot!" Then he took the glutinous rice ball, separated half of it from himself, and ate it while watching the fire.

He can't always forget to give to himself.Zhou Man ate so much that his eyes were smiling, this child, the pain was not in vain.

After eating glutinous rice, it's time to get down to business.

Zhou Man and Ying Feichi carried out the steaming barrel together with the glutinous rice. A big stone pound had been washed in the main room, and the men had been waiting for a long time with bamboo poles on their shoulders.Pour the glutinous rice into the stone pound, pick up the bamboo poles that had been prepared earlier, and several big men began to pound the glutinous rice in the stone pound hard.

The inner layer of the stone pound has been smeared with camellia oil, and the bamboo poles are all freshly cut yellow bamboos, specially chosen not too big or too small to be held in one hand.Cut off the tail of the yellow bamboo, leaving the bottom just where the bamboo joints are. After flattening the bamboo joints, carefully smooth them with a knife to avoid scratching the glutinous rice.In the process of pounding, match tea oil on the bottom of the bamboo pole and inside the stone pound every once in a while. Don’t underestimate the stickiness of glutinous rice, let alone the stickiness of glutinous rice cakes that can be pulled into half a meter high. Still going on.

When the men pound the glutinous rice into soft balls, it's time for the women to serve it.It is said that glutinous rice is steamed and pounded into fine balls, and then kneaded, made into strips and then cut into pieces with a knife.By the way, it seems to be called rice cake over there.

The way of Guanjiang Village is to knead the glutinous rice balls, break them into small pieces, put them in the palm of your hand to form small balls, and finally flatten them into a small round cake shape.

After the noodles are made into cakes, the work cannot be completed. The glutinous rice cakes should be placed in a cool place and the water on the surface will dry up. During the production process, the tea oil that is constantly applied will penetrate into the glutinous rice cakes during the process of kneading the rice balls. After air drying, it will be on the surface of the glutinous rice cakes. Form a hard surface.After that, put the glutinous rice cakes away one by one and soak them in cold water.Soaking in cold water is to prevent the ciba from cracking after the moisture is gradually dried, and the surface layer condensed by the camellia oil remains hard in cold water to prevent water from entering the interior of the ciba.

After that, you can eat glutinous rice cakes. There are many ways. You can roast them on the fire, fry them in a pot, or boil them in water. However, Zhou Man doesn’t like boiled glutinous rice cakes very much. They are soft and chewy .Zhou Man likes to fry the white glutinous rice cakes.

Heat the iron pot red, pour a layer of tea oil, and put the washed white glutinous rice cakes in it.During the frying process, use a spatula to continuously press the glutinous rice cakes, and press the white glutinous rice cakes into a thin piece as the temperature rises and gradually softens.Of course, remember to turn over at any time to prevent the white glutinous rice cake from burning.It is very important whether the tea oil is poured enough and evenly before frying, because this determines whether the white glutinous rice cake will stick to the pan during the process of flattening the white glutinous rice cake.

Zhou Man is very good at frying white glutinous rice cakes—to be precise, Zhou Man is quite skilled in cooking and eating.He can press the glutinous rice cakes to be as big and thin as the pancakes made by others, but he will never make the white glutinous rice cakes burnt black, and it will always be light golden yellow.Because it was turned in time, the surface of the white glutinous rice cake was fried into a crispy shell, which smelled very fragrant.Spread out the pan on a cutting board, sprinkle with white sugar, brown sugar, or add old vegetables such as sliced ​​meat, and fold the white glutinous rice cake into a semicircle.Take a bite, the shell is crispy, the inside is fragrant, and the filling is sweet or full of meat. This is the best lunch in winter.

Because farming is the main focus, and the busy days of farming in South China are spring, autumn and summer when the sun is very strong, Guanjiang Village attaches great importance to breakfast and dinner. It is necessary to have a full breakfast to survive the hot morning.Dinner is the reward for a tiring day.On the other hand, lunch is very casual, and people usually eat the leftovers from the morning—well, yes, because they have to do farm work all morning, Guanjiang Village also eats breakfast.Generally speaking, people do not go out to do things from 04:30 to [-]:[-] when the sun is scorching, and these four and a half hours are usually used for taking a nap, cleaning the house, and so on.Therefore, the later generations of L City's administrative class came out of the three-hour lunch break, and taking a nap is an unshakable habit.

Glutinous rice is very filling, but Zhou Man and Ying Feichi can eat two white glutinous rice cakes at a time without hiccups.After eating, I will start busy with other things for the New Year.In fact, there are not many things to do during the Chinese New Year. It is nothing more than preparing and eating delicious food, with a little cleaning action in between, cleaning the house, cleaning the front and back of the house, especially the gutters.

Yanggou is the drainage ditch next to the house. In South China, there are three seasons of rain in four seasons a year. Only in autumn, the sky is bright and clear, and it does not rain.It rains continuously in winter, rustling in spring, and stormy at the turn of spring and summer. If the gutters are not cleaned well, if the drainage is not smooth and the rainwater floods into the house, it will not be fun.

The author has something to say: I remember that when I wrote "Two Lovers" during the Chinese New Year the year before last, I also wrote white glutinous rice cakes. At that time, I wrote it while eating white glutinous rice cakes fried by my father. . .In the middle of the night, the code words were uploaded and saved, so I was so hungry. . . .