Ingredients: yellow rice and millet

Seasoning: honey (in fact, the practice of the older generation has no ingredients)

The practice of eating stove candy in the second year: soak a few kilograms of yellow rice and millet thoroughly, pay attention to heat preservation and moisturizing, put it in a cool place and let it sprout; Four or five days later, the millet grew white buds half an inch long; The germinated millet is crushed with a water mill. These crushed millet with juice and water is the "enzyme" for making kitchen candy. Cook more than 20 kilograms of yellow rice into rice, air it for a while, when it is not too hot, add the prepared enzyme, stir it evenly and put it away. After a period of similar "fermentation", the starch in yellow rice will be converted into maltose, that is, kitchen sugar; Take out the thin sugar, boil it into a semi-dry paste in a hot pot, take it out, air it for a while and then rub it into strips; Leave the semi-dry stove candy outside and freeze it overnight. Because of the cold weather, the stove candy has solidified and it tastes crunchy.

Tips:

Another method is to spread the cooked sugar paste on the chopping board, sprinkle with peanuts or sesame seeds, roll it into pieces like noodles, and then cut it into strips with a knife, called peanut candy or sesame candy.

The basic principle of making it is the process of converting starch into glucose.