Home-made sugar, should glutinous rice, japonica rice or indica rice be used here? What is the production method?

In China, Lantern Festival is the second largest festival after Spring Festival, which means family reunion. Therefore, on this day, every household needs to cook Yuanxiao to congratulate them. Yuanxiao is easy to cook, and it is ok to cook it, but my mother cooked a special food when I was a child. This special food and Lantern Festival can be called twin brothers. He is a special snack that we often eat, also called "sugar is not handsome". Most of them should be impressive. Sugar tastes crisper, smoother and sweeter than Yuanxiao, so parents and children like it very much. Let's share this traditional food with you today, and interested friends should have a look at it quickly!

Sugar is a dessert in Cantonese cuisine and is widely known in Guangdong. The origin of sugar is accompanied by an interesting myth. Legend has it that there are many people inhaling opium in Dongkeng, Guangdong. When the situation got out of control, Lv Dongbin, the Eight Immortals, came up with a plan. He put the elixir that can cure smoking addiction in sticky rice flour and cooked it with a sugar paddle. Later, Lv Dongbin became a farmer, shouldering the heavy responsibility of selling this specially treated elixir to save the people. People who don't know have bought them to eat.

Nowadays, even though we know that the myths and legends behind sugar dumplings are illusory, this special food has long been famous all over the world, and many tourists come to Guangdong. So, if you are going to Guangdong for your holiday, don't forget to try some local specialties. Friends who are not prepared for the holiday should not worry. Let's share with you the common practices of sugar dumplings, so that they can wake up the spleen and dispel the cold, and make them fragrant and suitable for all ages in Xian Yi!

The materials for making sugar-free are all ready, and the materials and technology for making sugar-free are as simple as that. Do it with peace of mind! Stir-fry slowly in an oil-free and water-free pot until the surface of the peanuts is close to burnt, then turn off the fire and let the peanuts in the pot gradually cool through.

Prepare fresh-keeping bags in advance, wrap peanuts with plastic wrap, and then crush them with a rolling pin. It doesn't need to be too broken. Some bumps taste better. Prepare a pot of boiling water in advance, put a certain amount of sticky rice noodles into a vessel, add boiling water and stir until there is no powder, and then knead the sticky rice noodles into a ball.

Divide the bread into small steamed bun skins with uniform size, and then knead them into balls for later use. Boil the water in the pot, then pour the kneaded meatballs into the pot and cook until all the meatballs float into the river. Then pick up the pot and pass the cold water again.

Pour the old brown sugar into the pot, add cold water to boil, and then pour it into the cooked jiaozi. Cook the juice in the pot with slow fire until it is thick, then pour the crushed peanuts into a bowl, and the delicious and refreshing home version of sugar is ready. The sweetness of old brown sugar, the softness of fermented rice and the fragrance of peanuts are very rich and colorful, which are loved by adults and children.