Brief introduction of sesame sugar

Sesame candy in Heze area can be divided into long cylinder, strip and flat shape, with milky white color, bright and crystal sugar body, sweet and crisp taste, pure and delicious taste and rich nutrition. It has a history of more than 500 years.

Shandong cuisine-sesame sugar: sesame sugar in Liu Zhuang, Han Ji, Cao Xian County, Heze City, Shandong Province, has a history of four or five hundred years. Crispy and delicious, green and nutritious, it is a traditional snack food which combines the essence of five grains (wheat, millet, rice, millet and sesame) and is made by hand after repeated fermentation. It is still a healthy food for all ages.

In the second year of Hongwu in Ming Dynasty (1369), Liu Zubozhong and his wife moved from Laoyachao, Hongdong County, Pingyang, Shanxi Province, and settled in Erlixu in the northwest. Because they are in Nagato, they are called the great Liu Zhuang.

Liu Zhuang sesame candy is even in thickness, and sesame has no skin. There are 129 holes in the middle of each sesame candy. The two ends are sealed and airtight, so it is crisp and sweet, and it has a long-standing reputation for its four characteristics of fragrance, sweetness, crispness and crispness. Liu Hongping, food manager of Chen Qing, described the history of sesame candy production in Liu Zhuang. The elders in the village said that they have been processing sesame candy for more than ten lifetimes, which is an ancestral craft. No one knows when it started. This legend originated in the Zheng De period of the Ming Dynasty, with a history of 400 to 500 years. Because of its delicious taste, crispy and sweet, it became a tribute during the Shunzhi period of the Qing Dynasty and was rewarded by the emperor.

The main raw materials of Liu Zhuang sesame candy are selected rice, millet, barley and sesame. After strict selection, they are well-made, with diverse processes and orderly rules. Every process should be just right and the temperature should be controlled well. Cooking sesame sugar in winter: The first step is to cook the sugar thin. Firstly, the selected barley is soaked in warm water for a week, and the temperature is controlled at 26-27℃ to make malt, which is ground into bud pulp with stones, then the selected rice (or millet) is steamed like steamed rice, mixed with the malt pulp evenly, put into a vat, and fermented with boiling water for two hours. The second step is to make semi-finished products, then boil the syrup to make syrup, cool it to a certain temperature, and then process it into semi-finished products; The third step is to process the finished product. Semi-finished products are pulped, drawn and punched in a high-temperature processing room at 30℃, each sesame candy needs 129 holes, then covered with selected peeled sesame seeds, twisted into a twist shape, and slightly cooled to form a finished sesame candy.

Pick up a prepared sesame candy, put it in your mouth without chewing, and you will feel crushed. When you savor it carefully, you will feel very fragrant. Sometimes if you don't eat well, you will fall to the ground. You must eat with your hands covered. The absolute two concepts sold in the market, such as Liu Zhuang sesame candy, will prolong life, nourish the heart and strengthen the spleen from the perspective of health preservation.

Because of exquisite workmanship, complicated procedures and high temperature requirements, Liu Zhuang sesame sugar can only be produced for four months a year, and the output is about 100 tons, which is in short supply and enjoys a high reputation in Heze, and many foreigners come to buy it.