There is a folk song in the north called honeydew melon offering sacrifices to the stove. Melon is a special snack during the Spring Festival. How do they taste?

"Twenty-three, honeydew melons are sticky, and the kitchen is mainly in heaven." The 23rd of the twelfth lunar month is a "small year". This day means that the atmosphere of Chinese New Year is getting stronger and stronger. According to the custom, men, women and children will buy some honeydew melons to worship the stove on the off-year day. Do you know the legend of honeydew melon offering sacrifices to the stove? How did the honeydew melon come from? On the 23rd day of the twelfth lunar month, the stove was sacrificed, and the sticky sweet honeydew melon was dedicated to the kitchen god, and the mouth of the kitchen god was glued, so that he could "speak well in the sky and keep peace underground". In some places, after the sacrificial ceremony, the statue of the kitchen king should be removed from the wall and burned to avoid exposure. Although it is a legend and the story is a bit hilarious, it expresses people's beautiful expectations for the coming year.

Maltose production has a long history in China. About 3000 years ago, China began to produce maltose, which was the earliest starch sugar produced from plant materials in China. The original caramel was called "candy" (or "candy"), and it is said that the word "candy" has evolved from this. Maltose is generally a yellowish viscous transparent liquid. High-quality maltose is colorless and transparent, and has the special flavor of maltose. Maltose has a wide range of applications, not only as a raw material for making kitchen candy, but also for making candy, cake, canned food, jam, biscuits and other foods.

As the saying goes, you can't grow up without sugar. It is also a sweet potato, but the practices and eating methods in different places have their own characteristics. Next, we will go to Luojia Village in Jiaozhou, Shandong Province to see how honeydew melons are made there. Now, the traditional handmade honeydew melon production has become a local intangible cultural heritage. With the combination of traditional technology and new sales model, their traditional honeydew melon is also loved by more and more consumers, and the life at home is as prosperous, sweet and beautiful as this honeydew melon.

Melon is a kind of boiled millet and barley. In the production process, there is no need to add food additives such as essence and pigment. Before making, it takes about a week for barley to germinate, and then it is ground into paste for later use. Millet should be soaked in cold water first, and then steamed in the pot. Then the steamed millet and mushy malt are mixed together, and this process is called "saccharification". Finally, the saccharified sugar solution is boiled. At this time, the juice turns from thin to thick, and can be shaped after cooling. If it is drawn into a long candy bar, it is "Guandong Sugar", and if it is pressed into an oblate candy ball, it is "sugar melon". As a result, the honeydew melon full of the flavor of the year is gorgeous!