Chenlou Sugar Melon [Shandong Laiwu Specialty]

What is Chenlou Sugar Melon? Authentic Shandong Laiwu specialty: Chenlou sugar melon

Content summary:Do you want to know what Chenlou sugar melon is? This article is a detailed introduction to the Shandong Laiwu specialty - Chenlou Sugar Melon. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chenlou Sugar Melon. The full text takes about 6 minutes to read, mainly including the basic introduction of Chenlou Sugar Melon and its nutritional value? What are the product characteristics of Chenlou sugar melon? How did the history of Chenlou sweet potatoes come about? The production method of Chenlou sugar melon, etc.

Introduction to Chenlou Sugar Melon

Laiwu specialty Chenlou Sugar Melon, originated during the Tongzhi period of the Qing Dynasty and has a production history of more than 100 years. Chen Lou Sugar Melon was created by Chen Mengchun, the ancestor of the Chen family. It is said that when Chen's ancestors moved from Hebei, they brought the craft of making sugar melons, which was passed down from generation to generation and formed a unique production method. Sugar melon is mainly made by mixing and processing yellow rice, glutinous rice, and barley malt in a certain proportion. Chenlou Sugar Melon is a provincial-level intangible cultural heritage. What is the nutritional value of Chenlou sugar melon? The maltose contained in Chenlou sugar melon has the effect of relieving cough and resolving phlegm. What are the product features of Chenlou Sugar Melon?

"Sugar melon" is a sticky sugar made by boiling yellow rice and malt. It is called "Kanto sugar" when it is pulled into a long strip shape, and "sugar melon" when it is pulled into a flat round shape. In winter, keep it outside because the weather is extremely cold, and the sweet melon solidifies firmly with some tiny bubbles inside, making it crispy, sweet, and fragrant, with a unique flavor.

How did the history of Chenlou sweet potatoes come about?

? According to folk legend, the Kitchen God was originally a star in the sky. Due to his mistake, he was demoted to the mortal world by the Jade Emperor and became the "Eastern Chef's Commandant". It sits among the kitchens of each household, watching how people live and act, recording in detail good and bad things. On the 23rd day of the twelfth lunar month, it returns to the heavenly court and reports to the Jade Emperor on the good and evil situation of each household. On the evening of the 30th day of the twelfth lunar month, return to the human world and punish evil and promote good according to the will of the Jade Emperor. Therefore, on the 23rd day of the twelfth lunar month, people offer sacrifices to the Kitchen God and present sticky and sweet sweet sweet melons to him, sticking his mouth and making him say 'good things from heaven and peace from earth'. Children regard this day as the prelude and "rehearsal" for the Spring Festival. As soon as it got dark, firecrackers were set off. Amidst the sound of firecrackers, the male homeowner of the house offered a plate of sweet potatoes and a bowl of clear tea in front of the Kitchen God statue, lit candles and incense sticks, prayed and paid respects, then removed the Kitchen God statue from the wall and burned it. The tea water was then poured onto the paper ash, and the sweet potatoes were shared by the children.

The production method of Chen Lou sugar melon

Firstly, the selection of ingredients. The raw materials for Chenlou sugar melon are barley and millet, and the quality of the raw materials directly affects the quality of the sugar melon. Therefore, it is necessary to choose high-quality barley and millet. Nowadays, some sugar melon workshops use corn instead of millet to produce sugar melons in order to reduce costs. The second step is to soak the malt, which is to let the barley sprout. The third step is to boil sugar syrup. Mix crushed barley malt and steamed millet together, pour them into a fermentation tank for fermentation to produce maltose. Then add boiling water to dissolve the sugar produced during fermentation in the hot water, causing the maltose to sink to the bottom and the residue to float up. Then put the clarified syrup into a pot and dissolve it in a certain proportion of white sugar. Bring it to a boil over high heat until the pot is full of bubbles, and start stirring to prevent it from sticking. The stirring process is also called stir frying sugar. After the water has completely evaporated, scoop out the sugar. Step four, remove the sugar. Place water in a large pot and heat it up. Cover the pot with a lid and leave an air vent. Hang a wooden hook on the air vent. When the water boils and there is steam on the air vent, pull out a piece of the stir fried sugar and hang it on the wooden hook. Start pulling it out by hand and steam it on the steam at the air vent. The more you pull it out, the whiter it becomes until it is soft and white.

The fifth step is molding. Three people pull the extracted sugar back and forth several times like pulling noodles to form sugar tablets, and then form sugar tubes through sewing. Cut off each sugar tube with a thin rope and shake it with a sieve to cool and solidify it. Step six, stick sesame seeds. Place the molded sugar melon around the vent hole to make it sticky, then add it to the stir fried sesame seeds to make them sticky, and the sugar melon is ready.