The sugar for Chinese New Year is actually maltose. People in northern Hunan use malt and japonica rice to cook and process in an ancient way. Nothing is called sesame candy. When frying, the sugar barley is manually pulled into the inside of the sugar bar. In addition, peanuts and rice noodles are called peanut candy, sesame seeds and rice noodles are called sesame candy, and only a small amount of sesame seeds are added.

The legend about Chinese New Year's candy was given to the chef in the folk Lunar New Year, with the purpose of sticking it on the chef's mouth to avoid reporting the bad situation at home to the emperor, so every household would make maltose for maltose. New year. In fact, as people become masters of their own affairs, people gradually solve their own food and clothing problems, and every family has enough food to make New Year candy during the New Year to entertain relatives and friends.

In our family tradition, Chinese New Year candy is relatively old. Due to the family background of ancestors, the New Year candy brewed in the family can be traced back to grandfather and great-grandfather. Since my father's father began to eat sugar for a living in the New Year. So far, three of my father's four brothers have made use of family traditions to make New Year's candy in the winter of that month, which is the main source of income this season.

The whole family made maltose in an orderly way. Never good enough. It does not add artificial sweeteners. The peanuts and sesame seeds used are really fine. Therefore, Shili Baxiang is famous for its "Huangjia" New Year candy.

malt

When I was a child, the hardest thing to remember about Chinese New Year candy was waiting for malt to take shape.

My hometown is located in the hilly area of northern Hunan, and it is very cold in winter. In order to ensure the normal germination of wheat at this temperature, caution and patience are needed.

There are two pots in the old country stove. One is used for cooking, and the other is usually empty. In the process of maltose production, it has great uses. The residual temperature at the cooking end keeps the other pot warm, and the water is often educated, so it is impossible to master the temperature and rhythm that the teacher has mastered.

Up to now, "Huangjia" is still making malt by traditional methods. Maltose made from the most natural malt can maintain the best sugar yield and quality.

Usually, malt formation takes four to five days.

This is my memory about 2008, and it is also a memory that gradually fades away.