Hakka stuffed hairpins

August 15 came again. Every time I miss my family, I miss the taste of my hometown-praise. On holidays, every household will cook snacks such as Nianzan, Nianzan, oil angle and fried piles, steam (fry) them in a large pot and burn firewood.

There are usually two kinds of fermented grains: white and red. Red fermented glutinous rice is made by adding natural edible pigment "red koji" to glutinous rice flour. Red wine hairpin is mainly used as a gift, which is festive and auspicious. When I was a child, my parents who were most looking forward to visiting relatives in the New Year brought back red wine sticks, which were beautiful and delicious. When steaming, the steaming rack on the cauldron is made of wood, with banana leaves on it, which can prevent sticking and has the clear fragrance of banana leaves. The red brewing hairpin was inserted on the green banana leaf, which was very eye-catching. I squatted in front of the stove and drooled before making a fire.

The main components of fermented grains are glutinous rice flour and sticky rice flour, which are usually mixed according to the ratio of 4: 1. Using glutinous rice flour alone is too soft, shapeless, and easy to expose the stuffing. Using glutinous rice alone is too hard and tastes bad. Mixing two kinds of rice can neutralize, which is both soft and stylish. The method of kneading dough is very important to the taste of glutinous rice flour. First, draw a hole in the middle of glutinous rice flour and pour in warm water at about 60-70 degrees Celsius. Water should be added slowly, not at once. While pouring water, gently stir glutinous rice flour with chopsticks, and then knead another loose powder into a ball while it is hot until it doesn't stick to your hands.

There are many kinds of fillings in the wine, which can be selected according to personal preference, including pork belly and mushroom stuffing, pork belly and leek stuffing, pork belly and dried radish stuffing, shrimp stuffing, peanut and white sugar stuffing and so on. I often think of different people because of different fillings. My brother-in-law often makes pork belly and dried radish stuffing, my elder sister-in-law makes peanut candy stuffing, and my grandmother makes pork belly and leek stuffing.

Every time I go back to my grandmother's house, she knows that I like to eat her fried leeks, and I always go to the vegetable market to buy leeks and pork belly. Chop the minced meat carefully, mix it with chopped leeks, and knead the glutinous rice flour dough to be soft and sticky. After the leek is stuffed and wrapped, fry it in oil until golden on both sides, pour some water, cover the pot and stew for ten minutes. While waiting, grandma always smiles and chats with me with a spatula.

Leek is small, golden yellow and sweet and soft. Every time grandma cooks something special, she can't finish it. Let me pack it for my mother. The leek-stuffed hairpin with grandma's taste left me with endless aftertaste. When I think of this, I always think of the little grandmother who went to the market to buy leeks and pork belly.

Now I often cook some fermented grains, steam them in a small pot or fry them raw, or bake them in a rice cooker. If you cook too much, you can't finish it. Put it in the refrigerator, make breakfast in the morning, steam or fry it in less than ten minutes. The inheritance of traditional culture is always subtle, such as spring breeze and rain, which take root from generation to generation.