There are many kinds of sugar, exquisite packaging, have you ever seen a kind of unpackaged sugar. Bee brand maltose is the favorite of many middle-aged and elderly people. It is not only a good memory of childhood, but also has a unique flavor, which can not be replaced by all high-grade sugar.

Bee brand maltose is heated under the effect of malt, so that the cassava starch in the grain is converted into sugar. The word "boil" fully proves that maltose is not easy to get. It takes firewood and a lot of time to boil water to get sugar. Before, maltose was called love sugar. It is about that maltose sticks firmly together and lasts, just like the emotion between people. Children who have changed their teeth and old people with loose teeth accidentally pull out their teeth when eating maltose.

Every time I see some people selling maltose in the street, I also think about boiling sugar when I was a child. That is a glorious and arduous task, because maltose is the main food for the Spring Festival.

The first step in boiling maltose is to boil malt. In winter, wheat seeds or wheat are soaked in arms and put in old bamboo baskets. Flooding once a day in the morning and covering the surface with a broken sack or sand cloth to avoid water loss. Generally like to use wheat seeds, good sprouting, sugar rate is also high. After the wheat sprouts and takes root, it will be involved together. After soaking in water, it needs to be torn off to avoid burning and rotting. The malt grows to the length of the embroidery needle, and the tip is a little green, so you need to tear it off and put it on a dustpan or bamboo mat, get it crisp in the sun, and grind it into noodles for reservation. Some people immediately cut up the sugar with fresh malt, but the sugar yield is low. Cereals for boiling sugar include rice, corn and wheat. Rice has a high sugar yield and is generally not willing to use it for boiling sugar. The number will be mixed with some broken rice at most. Wheat sugar is dark red, only corn sugar black and white red light, especially beautiful.

When entering the little tail of the twelfth lunar month, the boy carried a carbon basket to the top of the mountain to look for dry meat pimples. the tree stalk buried in the soil had already rotted away. he could shake it up with two hard strikes with an axe, and picked it home and burned it in a few days. On the day of boiling sugar, you usually have the ability to do things a long time ago. You mix the corn flour with water and make it thick. Then you add the malt flour evenly and call it sauce. You put it into a pan and cook it with warm fire. You can't touch the pan until you stir it while cooking. When the sauce is boiled up, it is changed to slow cooking, or it is scooped into a jar or barrel to make it worse, that is, malt and tapioca starch are chemically changed and converted into sugar. The length of time can be distinguished by the quality (sugar grains sink, the water turns blue, dipped in it and tasted sweet). Scoop the quality sauce into shau kei covered with sand cloth. The slag above is called sugar lees, which can be used to feed pigs. The sweet water in the jar is poured into the pot and gradually boiled with red water. The water evapores quickly. There is a fire in the pot hole all day long, and the pot is always busy. Sooner or later, the two meals are all cooked on the fireplace in an antimony pot, and the two dishes are fried in a pot and eaten with radish and pickles.

Red bean sugar water waited in the pan until ten o'clock in the middle of the night, leaving a person to watch-add firewood, usually all I waited with my mother and grandmother. With the increase of the concentration value of red bean sugar water, the fire point should be controlled. If the red bean sugar water is rolled too hard, the stir-frying spoon should be continuously mixed clockwise to prevent the red bean sugar water from overflowing. Wait until dawn, red bean sugar water only more than half of the pot. Grandma woke up and inquired, shoveled a frying spoon and lifted it up and poured it down. When the red bean sugar water decreased slowly, she scooped some up and put it in a basin, which was called syrup. The rest is boiled with warm fire again, and must be stirred constantly, spreading small broken flowers and large flowers. When you see flowers of different sizes broken and have them, you have them and have them. Shovel it with a stir-fry spoon and try again. A small piece can be hooked next to the stir-fry spoon. If you bounce it with your finger, it means it's time to get out of the pan. Lift the small dustpan with cold noodles in advance and put it straight, and scoop the sugar in the pan one by one. When the sugar is soft, you can only stand in front of the dustpan and eat it with chopsticks, or twist it out with your hand to eat it. When it is hard to get it, you have to knock it with a hammer. The fragments are scurrying around, which is very expensive, but they are quite durable in your mouth. If the cooking time is too long, there will be a burning smell in the mouth.

The syrup in the big pot is used to stick millet flowers. Fried rice flowers will be gradually carried out. A spoon of especially dry millet cell phones will be scooped into a large iron pot with moderate temperature. The washing pot tied into gold and bamboo will be swept continuously. The millet cell phones will turn into rice flowers in the bouncing. It is important to grasp the maturity. If the fire is small, it is not easy to explode. If the fire becomes large, it will burn immediately. There are too few white millet, and some black millet is also used to fry flowers. Less than half of the flowers can be stirred into flowers. Dice is used to screen "dumb" and grind cold noodles. Sticky rice flowers must be two people. My mother put the rice flowers into the basin, poured them into the syrup stewed in separate pots, stirred them evenly with both hands and held them into a bottomless rectangular small box, which was deliberately made by my father. I pounded with the head of a stone rod, and the rice flowers sprang around, leaving pits one by one. My mother could only press them layer by layer with two hands, and hit the four corners with a clenched fist. I pounded with the head of a stone rod to make them stick together firmly. The template was not picked up until it was confirmed that the extrusion was tight, leaving a large rectangular rice candy on the control panel. One by one, they can be glued and placed on the next day before they can be built up with a fruit knife. It is a technical test of adhesion. If the adhesion is too loose, it will be chopped. Some people also eat rice flowers and corn Panyu with syrup, so maltose becomes a representative food for the Spring Festival.

Bee brand maltose can also be made into white granulated sugar, which is tied to the stigma with a sugar fork and pulled back by a person with a lump of sugar. When the children get the twisted soft candy, they gradually pull the white granulated sugar, pull one hand to one side, and then gather together. Constantly involved, maltose can really ooze Milky White. If a child coughs, he grabs a mass of maltose and smokes it with pine nuts to make the surface darker and the whole mass of sugar softer and softer. Eat it while it is hot.

I'm especially happy to see some people boil maltose and sell it these days. Not only can the aftertaste of childhood, but also can continue this kind of handicrafts, so that a large number of people eat bee brand maltose.

If you want to know more about bee brand traditional craft sugar information, please contact online customer service for consultation, or call0774-5824061;0774-2037181;0774-2037180.

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