Tanggua composition

Lead: honeydew melon is an ancient traditional name, which is not only food for the Spring Festival, but also a sacrifice (the god of offering sacrifices to stoves). The following is a composition about honeydew melon. Welcome to read the reference!

On the 23rd day of the twelfth lunar month, the custom in our hometown is the same as that in other places. This day is called off-year holiday. Besides setting off firecrackers, there is also an important ceremony-offering sacrifices to the kitchen god.

The custom of offering sacrifices to the kitchen god has a long history, but the ways vary widely from place to place. Some people only use bowls of food and snacks to worship, and we have an important sacrifice there-honeydew melon. Because sugar is too sticky, in traditional culture, a kitchen god can stick his mouth after eating candied melons, and he won't speak ill when he goes to heaven. So, "Twenty-three, honeydew melon is sticky, and the chef wants to go to heaven." This folk custom is widely circulated, reflecting the local customs.

Our hometown is rich in barley and millet earlier, so it is made from these two raw materials. Before making, malt should be soaked, that is, barley should germinate. Then it's for boiling sugar. Mix crushed barley malt with steamed millet, pour into fermentor for fermentation to produce maltose, then add boiling water to dissolve maltose in hot water, maltose will sink to the bottom and dregs will float. Then put the clarified syrup into the pot, then dissolve a certain proportion of white sugar, cook with high fire until the pot is full of bubbles, and start stirring to prevent the pot from being burnt. The process of stirring is also called sugar frying. After the water has completely evaporated, scoop out the sugar.

Then you can pull the sugar out. Heat the water in the cauldron, cover the lid and leave an air hole, and hang a wooden hook on the air hole. When the water boils and there is steam on the pores, pull out a piece of fried sugar, hang it on the wooden hook, and start pulling it by hand while exhausting.

Steam on your mouth, the more steamed, the whiter it is until it is soft and white. Then pull the pulled sugar back and forth for several times like Lamian Noodles, and then jointly inflate it to form a sugar tube, then cut the sugar tube with a string, shake it with a sieve, and cool it to shape. Finally, stick sesame seeds. Put the shaped honeydew melon around the air outlet to make the shaped honeydew melon sticky, put it into the fried sesame seeds to make it stick with sesame seeds, and the honeydew melon is finished.

Candied melon is made in winter, but in the process of boiling and sugar pulling, it is not surprising that the candied melon workshop will see short-sleeved clothes pulling sugar and frying sugar in winter because of the big fire and steam all over the house. The production process of honeydew melon needs more than a dozen people, and the investment is relatively large. In addition, villagers generally operate in partnership.

Melons are not only found in my hometown, but also in Guanzhong land. But in a place like ours, it's hard to see a village unite to make honeydew melons.

Melon is characterized by fragrance, sweetness and stickiness. It is not only a gift for ancestors and ancestors, but also a favorite food for children. A small honeydew melon is even a plaything to show off to each other in the eyes of children. Candied melons are mostly round, some are big but light and thin, and some are small but thick-skinned and heavy to hold in your hand. Because sugar is easy to shape, various varieties of sugar are also derived, such as sugar beans, sugar lumps and twisted sugar. Although it is not as beautiful as the sugar products in the supermarket now, the honeydew melon made by pure hand-made traditional techniques seems to have a pure malt aroma in the mouth, lingering in the nasal cavity, making every nose hair carefree and incomparable.

The honeydew melon looks very delicate. You can't break it if you eat it. You should eat it piece by piece, but eat it whole. Melon looks a little hard and won't break when eaten, but it also means complete happiness.

The production of honeydew melon began in Tongzhi period of Qing Dynasty, and it has a history of 100 years. But it is not only a special snack with hometown flavor, but also a traditional culture of hometown, and its long-standing cultural charm makes us linger.

Don't cry, children. It was a year after Laba. Twenty-three, honeydew melon is sticky; On the 24th, House Cleaning Day ... "As soon as I heard this old nursery rhyme, I thought of my hometown. Because the honeydew melons made in my hometown are crisp and sweet. Every year when the twelfth lunar month comes, the weather becomes cold, so cold that people can't stand standing in the street, and people nest around the warm stove. There are few people in the streets and lanes, and it is deserted everywhere. It's so cold, but grandpa is very happy. Because the weather is cold, you can make honeydew melons. Grandpa is an expert in making honeydew melons!

The temperature has reached below zero, which is a good time to make honeydew melons. Grandpa went to find the most prestigious great-grandfather in the village with great joy. Grandpa took reading glasses, opened the almanac and carefully looked at which day was a good day to make a fire. On a good day, we set out to buy a lot of coal from vendors, bags of millet, sugar, sesame seeds ... The warehouse was piled up like a hill, just waiting for the auspicious day to light the stove. As soon as the auspicious day arrived, grandpa called everyone and got busy early in the morning, setting the table, frying vegetables, lighting paper candles, and smoking everywhere. The witch in the village was at the table with incense in her hand, mumbling something. Everyone looked solemn and pious, kneeling in front of the altar, and a mysterious atmosphere hung around. Finally, under the command of the witch, everyone kowtowed six times together, indicating great success. The lighting ceremony is over.

Grandpa lit the stove himself. A huge black pot on the stove is filled with maltose produced after fermentation (crushed barley malt and steamed millet are mixed evenly and fermented in a fermentor to produce maltose), and a certain proportion of boiled water and white sugar is added to start "boiling sugar". The strong uncle Changhai began to turn with a wooden elevator in his hand. The sugar in the pot gradually melted and became sticky and golden yellow. At the moment, hot fog fills the air in the workshop, and there is a smell of My Sweetie. Uncle Changhai is difficult to stir, and the syrup rises and falls with the stirring of the wooden elevator, making a dull "pop" sound. Although it is a cold winter, Uncle Changhai is still sweating with bare arms. This is the first step in making candied melons. After the sugar was cooked, six or seven masters began to show their magical powers and entered the most critical "taking sugar" link. Heat the water in the cauldron, and when the water boils, the experienced master will take out a piece of fried sugar, hang it on the wooden hook, and start pulling it by hand, steaming it on the steam at the air outlet while pulling it until it is soft and white. When the temperature was ripe, several masters filed out of the steaming workshop with pulled candy in their hands. The hot lollipop suddenly softened. They are pulled back and forth a few times like noodles to form sugar slices, and then sewn together to form sugar tubes. The cold air outside is poured into the sugar tube to expand. The masters skillfully cut candy bars at the waist with hemp rope, and soon shaped the honeydew melon. Whether the honeydew melon is round or flat depends on the craftsmanship of the masters. Once the shape is formed, it is difficult to change. After the process of "sugar extraction" is completed, the honeydew melon has a prototype-the outer ring is empty. It's just that its appearance is bare, like a bare ball. Put the naked honeydew melon into a bamboo sieve with sesame seeds, and several ingenious aunts began to "stick sesame seeds". As the bamboo curtain shakes evenly, a thick layer of sesame seeds is stuck on the honeydew melon with residual temperature, just like wrapping a lace shirt on the honeydew melon.

Don't think that honeydew melons are all the same, they are all round and big. In fact, if you look closely, you will find that some honeydew melons look silly, some are exquisite, and some are very atmospheric. Melons with dignified appearance are often chosen as sacrifices for young people. I remember when I was a child, my family was poor. When I was young, my grandmother bought a honeydew melon and put it on the altar to worship the kitchen god. I am so greedy, but my grandmother won't let me eat, saying that I can't eat until the kitchen god has finished eating and removed from the altar. I asked my grandmother, "Why should I give the kitchen god honeydew melon?" Grandma said, "This is a rule handed down from the older generation. I want to send honeydew melons to Kitchen God during the Spring Festival. You should stick honeydew melon on the mouth of the kitchen god, let him talk well in heaven and keep peace in the underworld. " I am dubious about such a legend, but I don't have the courage to compete with the kitchen god for honeydew melons, but I can't help being greedy. I often secretly pinch one or two sesame seeds with my nails and put them in my mouth to satisfy my appetite. It's sad and ridiculous to think about it now. Now in winter, there are stalls selling honeydew melons all over the street. I can buy as long as I want, but it doesn't feel as sweet as when I was a child.

The honeydew melon in my hometown tastes crisp, sweet, crisp and sticky, and has a unique flavor. They are not only the necessities on the table every year, but also the best products for visiting relatives and friends. The honeydew melons in my hometown are exported to all parts of the country, which has brought rich returns to the villagers, and people in my hometown have lived in life is sweet like honeydew melons because of them!

Article 3. Composition 23 about honeydew melons, honeydew melons are sticky, and the stove is mainly in the sky.

Legend has it that Kitchen God was originally a star in the sky. Because he made a mistake, he was demoted to the world by the Jade Emperor and became an "oriental chef". It sits in the middle of every kitchen, watching how people live and act, recording all the good and bad things in detail, and turning to heaven on the 23rd of the twelfth lunar month, reporting the good and evil of every household to the Jade Emperor. On the night of the twelfth lunar month, he returned to earth to punish evil and promote good according to the jade emperor's will.

The 23rd of the twelfth lunar month is called off-year. We should shoot and eat honeydew melons. Melon is a white sticky candy. It is said that you can keep the kitchen god's mouth shut and tell him not to talk nonsense, just like holding a National People's Congress meeting.

I remember eating honeydew melon for the first time at the New Year's Day party in grade one. The teacher bought a lot of food with the class fee, and I shared it with several other children, including honeydew melons. Because I wasn't in my seat when the candy was distributed, many things were not sent to me, so I went to ask the teacher for it. Among the things I want are honeydew melons. It's not delicious at all. No wonder my family doesn't buy it. Not too sticky, especially teeth. Later, I found that there was no chocolate for me, and I especially regretted not coming. Chocolate is much more delicious than candied melon. I haven't eaten honeydew melon since. I once ate melon strips, which were not delicious. I think I'm chewing watermelon skin. It's really hard to be a chef.

If the purpose of offering sacrifices to the kitchen god is to make the kitchen god happier and sweeter, then use chocolate. The kitchen king is very happy after eating, and he will put in a good word when he goes back. You can eat chewing gum if you want to stick your mouth.