sweetening Recipe
RoySchumm
This is a well-known traditional Cantonese dessert. It uses the most traditional pairing to create the most evocative taste. <br />The red bean paste added with tangerine peel is thick and rustle and looks ordinary, but it will have a faint aroma of tangerine peel when you enter the mouth. After eating it, it will leave a lingering fragrance on your lips and teeth. <br /><br />Tangerines are dried orange peels, and they get better as they age. In traditional Chinese medicine, those that are within 3 years are called peels, and those that are more than 3 years old are called tangerine peels. Moreover, the tangerine peels become more expensive as time goes on. Of course, the tangerine peel is not old. What is important is that it should be left for a long time and stored properly. It should not contain a little moisture. When it is wet, it will easily have a musty smell. The color is not dead black, but a shiny dark brown. If it smells a delicate fragrance, it is a high-end product. In Guangdong, Xinhui tangerine peel is the famous best tangerine peel. <br /><br />Chenpi has the functions of regulating qi and lowering adverse currents, regulating the middle and stimulating appetite, eliminating dampness and phlegm, fullness of chest and diaphragm, abdominal pain, failure to eat, lung qi blocking, excessive cough and phlegm, etc.
SavionGleason
When I was a child, there was a custom in my hometown. Every household in the village would cook glutinous rice during the Mid-Autumn Festival, and then each household would send a strong man to get together, talk and laugh, and take turns beating Ma Ci. First pour the cooked glutinous rice into the stone mortar, then use a special Ding Zi shaped wooden stick to drop it in one fell swoop, and hammer it one after another until the glutinous rice completely turns into a soft glutinous cake shape without any grains of rice. During the beating process, in order to prevent the glutinous rice from sticking to the tool, one person must stand alone next to the stone mortar, occasionally dipping his hand in water, turning the glutinous rice in the stone mortar, and cooperate well with the person beating so that it will not be knocked. Hands. Put the beaten glutinous rice cake into a basin, squeeze it into small balls with your hands, and then dip it in sesame sugar and eat it. This is the earliest and real handmade machi. <br />But in normal times, when we want to eat it, our parents choose to use glutinous rice flour to make it easily because of the hard work and trouble of operation. Although it does not have the super soft glutinous rice paste that is hand-beaten, the taste is also the same. Very good.
