Nanfeng Guanxin Sugar [Jiangxi Nanfeng Specialty]

What is Nanfeng Guanxin Candy? Authentic Nanfeng specialty in Jiangxi: Nanfeng Guanxin sugar

Content summary:Do you want to know what Nanfeng Guanxin sugar is? This article is a detailed introduction to the special product of Nanfeng, Jiangxi Province - Nanfeng Guanxin Sugar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanfeng Guanxin Sugar. The full text takes about 6 minutes to read, mainly including the basic introduction of Nanfeng Guanxin Sugar and the product characteristics of Nanfeng Guanxin Sugar? How did the history of Nanfeng Guanxin Sugar come about? The production method of Nanfeng Guanxin candy, etc

Introduction to Nanfeng Guanxin Sugar

Nanfeng Guanxin Sugar is a classic Han snack. Small round tube shaped white candy, also known as "filling candy", as the name suggests, is made by grinding the filling core (such as fried sesame or soybeans into powder or fried flour) into glutinous rice candy (i.e. maltose) fermented and boiled with malt, and repeatedly drawing it into small round tube shaped white candy about 1.5 inches long by hand, which is called "filling candy", commonly known as "filling 'cooked' sugar"

What are the product features of Nanfeng Guanxin Sugar

Its skin is thin and crisp, with a sweet and fragrant taste. Luokou Dissolving Candy is a local specialty candy in Nanfeng County

In the Han ethnic group, it is a popular food during the spring season, and the county consumes and sells about 400000 kilograms of it annually. Xujiabian Village in Qincheng Town is known as the birthplace of making bottled sugar. The sugar making process has a long history and has been passed down from generation to generation, with a history of over 600 years. It is renowned for its unique flavor and exquisite production. Among the 262 households in the village, there are 180 sugar producers with an annual sales volume of 200000 kilograms

How to make Nanfeng filling candy

Raw materials: glutinous rice, malt, sesame, soybean, peanut, orange cake, white sugar, etc

(1) Sugar boiling: First, wash the wheat and soak it in water for about 7 days to germinate. The temperature should be around 10 ℃ (if the temperature is low, the time should be slightly longer). Wash the glutinous rice thoroughly and soak it in well water for 5-6 hours (longer in winter). Put the glutinous rice back into the pot and steam it until cooked (a large pot can steam 32-37 pounds of glutinous rice at once). Add cold water and malt to the steamed glutinous rice, and keep the temperature around 30 ℃. Then mix the malt with the glutinous rice and ferment it in the pot for 10 hours, keeping the temperature at 50 ℃ (not lower than 50 ℃, as long as the hand dares to reach into the glutinous rice without burning it). If the temperature is too low, the resulting sugar will have a sour taste; When the temperature is high, the sugar made becomes extremely hard and becomes "cow tendon sugar", which cannot be made into "filling sugar". Next, filter the fermented sugar and simmer it in the pot until the sugar and water are separated. Remove the water and add 60% of the remaining sugar (i.e. dilute sugar) to a large pot. First, heat it over high heat, then use low heat (i.e. low heat). When using chopsticks to pick up the sugar can drip "water" into beads, boiling the sugar is considered successful. In the process of making "filling sugar", boiling sugar is the key. This mainly requires mastering the heat, time, and temperature, to achieve the perfect balance, and not to neglect one or the other.

(2) Pour sugar, repeatedly pull and knead about 5-6 pounds of cooked rice sugar (1 pound of glutinous rice can make 7 taels of sugar) into a white oval shape (commonly known as a "sugar hopper"), press a nest in the center of the "sugar hopper", pour the filling (sesame seeds, or bean powder, or stir fried flour and white sugar, high-end ones also add orange cake powder) into the nest, then seal it, and alternately hang the "sugar hopper" on a special wooden hook with both hands, repeatedly rub and pull while rubbing, for about half an hour, then... When pulling the "sugar hopper" into a long strip, the finer it becomes as you pick it up, and finally pulling it into a thin strip thicker than your fingers, the sugar maker immediately bites one end of the thick thread into their mouth and grabs the other end with their hand, wrapping it around the pulled sugar strip and pulling it one by one. The sugar is cut into about 1.5 inches long, white "core filling candies". After cooling, put it into a fruit box made of iron sheet

(3) Preservation: Enlarge the "filling sugar" made into a dry iron fruit box, place popcorn or fried flour on the bottom of the box, add a layer of sugar, sprinkle a layer of popcorn or cooked flour to keep it dry and free of moisture. After sealing the box mouth, it can be preserved for about four months. Sending or carrying items from other places as holiday gifts is popular among family and friends