The practice of yellow yuan rice fruit

Huang yuan rice fruit was originally processed with rice, yellow gas aroma quality soft. 60 years later, more refined with round-grained polished rice, cumbersome process. Now all over the world are changed to machine production, every year in the month of wax are yellow yuan rice fruit on the market. The production of yellow yuan rice fruit to first use the yellow yuan firewood ash plus boiling water filtered into gray water, cooled soaked rice overnight, the next day with a retort steamed into rice, and then the rice mixed with gray water, spread out to dry and then steamed placed in a large mortar, with a hard miscellaneous sticks pounded into a group, after the pestle, hand rubbing evenly, cut into various shapes of the rice fruit. Because of the cumbersome work, often have to neighbors and friends to help before they start to do. Mechanism after the prevalence of yellow yuan rice fruit, folk still have a few families in the winter handmade yellow yuan rice fruit. Do a good job of the yellow Yuanmiguo color yellow taste fresh, usually with gray water soaked, hidden in the jar, can be left until the next summer. Some of them are chopped and dried in the sun, and then fried in the sand or deep-fried to make various types of fruit products. With soft and tender, smoky flavor fresh, crisp and long storage characteristics.

Golden and delicious yellow Yuanmiguo Huang Yuanmiguo, also known as "Huangmiguo", "yellow acquaintance", "yellow kuey teow", originated in the Tang Dynasty, flourished in the Ming Dynasty, is a Hakka specialty snacks. Gannan, eastern Guangdong, western Fujian, Taiwan and scattered Hakka areas have the tradition of making and eating yellow Yuanmiguo. Huang Yuan Mi Guo and the northern rice cake is somewhat similar, but the appearance of the color, the former as its name is golden, the latter white; in taste, the former taste rich, the latter light; in the production process, Huang Yuan Mi Guo compared to the rice cake is also much more complex.　　Every year after the autumn harvest, the Hakka people will begin to prepare, first of all, to prepare a lot of yellow Jing branches and leaves (a kind of medicinal shrubs, widely distributed in Gannan) drying, and then fire to take its ash, water filtration will be "gray water" is also known as alkaline water. Then take round-grained rice and glutinous rice add appropriate amount of yellow gardenia fruit with gray water soak. Produces the yellow dollar rice fruit best rice when belongs to " the big harvest rice ", but grows the big harvest rice the person to be few, then improves uses the certain proportion of the round-grained rice and the glutinous rice instead.　　Here to focus on the yellow gardenia, gardenia is evergreen shrub, because of the flower fragrance, many places will cultivate it into courtyard greening varieties, gardenia flower can do dishes to eat, gardenia mature dry fruit is traditional Chinese medicine. In addition to do medicinal use, yellow gardenia is also a kind of natural pigment. With yellow gardenia dried fruit extracted from natural pigment gardenia yellow is yellow yuan rice fruit unique golden yellow luster secret. Earlier this plant has few artificial cultivation, villagers if in the mountain field meets the gardenia tree, all doubly cherishes and keeps in mind the address, when the fruit is ripe will come to pick this rare yellow gardenia, does not have this chance, can only spend money to buy. In addition to use to do yellow yuan rice fruit, a lot of Hakka's traditional handmade food need to use this to dye, just with the development of the times, although there are a lot of places have artificial cultivation of gardenia tree, but how to compare with the chemical synthesis of the coloring pigment easy to get, cheap it! This natural coloring will be slowly forgotten.　　

Natural pigment yellow gardenia After this "grey water" and yellow gardenia water one day soak, rice will swell into golden yellow, pour rice into big cauldron, big fire steamed into rice. The big cauldron is woodworker with cedar board handmade steam rice utensils, "belly" great, is before the Hakka must have living utensils, but modern life is rare to see again, cook so much rice, you have to use this old antique. Cooked rice mixed with gray water, spread out to dry and then again steamed, and then placed in a large stone mortar.　　　　At this time, seven or eight strong men, who had been invited early in the morning, were waiting for the rice to be put into the mortar, and the group used a special wooden stick to pound it around. Wooden stick is usually made of camellia sticks, camellia tree long growth cycle, hard and resilient wood, and stone mortar, a good wooden stick is a family heirloom. After seven or eight people keep pounding the rice, it becomes very tough and is called "mochi," which is also the reason why Hwangwon Rice Krispies have a very tough texture. The mochi placed on the board on top of the hand kneaded evenly into a cylinder, do not use a knife, but with a thin line divided into a thickness of about five or six centimeters of the yellow yuan rice 馃, and then hand-arranged molding, a round or oval yellow-orange, golden yellow yuan 馃馃ok made.

The people work together to make yellow Yuanmiguo The yellow Yuanmiguo so processed is yellow and tender, fine and slippery, and can be boiled in soup, steamed, or stir-fried and deep-fried in oil. It is not sticky, not greasy, and you will want to eat it again, with an endless aftertaste. Rice can be left for dozens of days without deterioration, if you want to keep it longer, it can be soaked in alkaline water altar for a year and a half will not deteriorate and change the flavor, and can be taken out and eaten at any time, which is very convenient and fresh as the first time.　　　　The production of finished yellow yuan rice fruit Chinese food culture has a long history, Hakka food culture is one of the treasures, in the excavation of innovation at the same time, it is more important to preserve its essence, the only way to make our food culture has a long history.