Chapter 226: Huang Ba

The workbenches that the carpenters improvised were collectively called "horses". The fastest update is because the workbench for making the middle beam is very large, and the wood can be rolled freely on it, so it is called "rolling horse".

On the shelf next to the rolling horse in the middle of the ancestral hall, four modified beams have been placed.

Uncle Ah Chong is instructing the Miao babies to change the fifth root.

The process of making beams is to peel the big cedar tree, trim it to the same thickness, and then cut a section to be used according to the span of the room, and the beam wood left is longer than the span of the room, and the length of each end is about five inches.

Leave a place about five inches behind, and the double side should be made into a concave shape, just like a "work" word.

This is done because it is to be embedded in the groove at the top of one of the pillars in the middle.

The vertical length of the word "work" is equal to the length between the grooves at the top of the two columns, so that the card can be just right and stable.

All the size numbers are in the palm of the ink master's mind.

Uncle Ah Chong saw Li Junge coming over and said, "Piwa, I am just looking for you, and then you have to prepare roosters, cinnabar, tea, rice, wine, firecrackers, winning money, candy, rice flowers, baba, and other things." ”

Li Junge smashed his mouth and said: "I just ate the roast chicken, why don't we change the sacrifice?" Anyway, it didn't end up in our stomachs!"

Uncle Ah Chong put his hand on his head: "Piwa, don't make trouble! The is used for flushing, have you ever heard that water ducks can flush evil?!"

Li Junge laughed: "I'm kidding you, by the way, what kind of poop is used for poop? There are many varieties of poop in Lijiagou!"

Uncle Ah Chong said: "We all use small rice cakes in Hanging Heaven Village, you can prepare small yellow cakes according to the customs under your mountain." ”

Li Junge said: "Ouch, this thing is time-consuming! It will take a few days to get it!"

Uncle Ah Chong said: "Yes, so I told you in advance, you have to get ready! Be more prepared! Six wooden buildings are beamed at the same time, tsk, tsk, it's the first time I've ever seen it!"

Li Junge said with a smile: "No problem, I'll prepare everything for you!

Uncle Ah Chong smiled so hard that he couldn't see his eyebrows: "Ouch, this is what Uncle Ah Chong wants to show his face!

When he returned home, Li Junge told his grandmother and mother about the matter, and his grandmother calculated: "Six-way house, always thirty catties, that's almost two hundred catties of yellow cake! Fifty catties of sticky rice, fifty catties of glutinous rice, twenty catties of fatty meat, as well as brown sugar and white sugar, bamboo leaves, bamboo shoot shells, good ginger leaves, well, it's been a long time since there are so many!"

Sticky rice is not sticky, but it is a kind of japonica rice, which is said to have been passed from Champa in that year, so it should be understood here as a morphophonetic character and read as the sound of "dipping".

Grandma likes to do big work the most, and she can show her ability by doing one or two hundred pounds at a time, and she is full of excitement when she talks about it.

Li Junge cried and laughed and said: "Grandma, you can just command, it will take three days to get this thing done, you better take it easy." ”

Grandma was still stubborn: "You are afraid that you will not be able to get the fire, I will be sleepy less if I have nothing to do, and I will guard the fire when the time comes." ”

Li Junge said: "Yes, then I'll turn the big retort out and wash it first, and then pick the leaves and bamboo shoot shells!"

After working all afternoon, Li Junge picked five or six loads of leaves and bamboo shoot shells from the back mountain.

Grandma and Mom boiled a large pot of boiling water, then mixed it with warm water, put the cleaned glutinous rice and sticky rice in a large iron basin, and poured warm water to soak overnight.

Had breakfast the next morning. Grandma and Mom washed the soaked rice separately and put the sticky rice in a sieve to drain the water.

Then the three of them began to wash the leaves and bamboo shoot shells, and for more than two hours, soaked the bamboo leaves and ginger leaves in clean water, and Li Junge carried the sticky rice to the shed by the pond to beat it into a very thick sticky rice milk with a machine.

When the rice milk came back, my mother boiled the brown sugar and water, and ground the fat into a meat filling.

Li Junge took the glutinous rice to the kitchen and poured it into a large retort to steam.

By the time the first pot came out, it was noon. Next, grandma has to come out to control it well.

I saw my grandmother pour white sugar and brown sugar water into sticky rice milk and mix it into seven or eight thick rice dumplings, and added some soybean flour in the middle to adjust the concentration, which is also to help fermentation.

When everything was ready, Li Junge poured the steamed glutinous rice into the rice milk while it was hot, and stirred it well with a long stick.

The amount of water is controlled by the grandmother, not too much, not too little. It's all about experience.

After stirring, let it ferment for two or three hours. Taking advantage of this, Li Junge began to steam a few pots later.

When the glutinous rice is fermented to the point that the rice milk does not flow obviously, pour in the fatty meat filling and mix evenly, and you can start to wrap the yellow cake.

First, prepare the ingredients for wrapping the yellow cake, which are palm leaves, bamboo leaves, ginger leaves, and bamboo shoot shells.

Making yellow rice is a technical job, and it is also a tedious job, which must not be completed by a family alone, so the neighbors and the old sisters of the mother came to help.

This Li Junge can only stare at it, because it is used to throw poop, it can't be too big, first, it will appear more than small poop, and secondly, one or two catties of big rhubarb ba, thrown from the beam and smashed on the head to cry blind.

One or two is the best, I saw that the housewives first smashed a piece of rice ball into a small square, and then used bamboo leaves to cushion the bottom, a leaf below, the excess folded upward, a leaf on the top, the excess folded down, not enough to repeat the left and right leaves, wrapped the rice ball in the middle, and then used the palm leaves torn into thin strips to bundle solidly.

Under the skillful hands, the small blue-green bamboo leaf rice buns were quickly formed, and soon a large pile was piled up.

Then the housewives began to divide the labor, some continued to make small packets, and some tied the small packets with ginger leaves and bamboo shoot shells into large bags of one or two catties.

Next, the big retort came in handy again, and it was Li Junge's turn to make Han Bao stronger.

First spread a layer of thin bamboo branches at the bottom of the big retort, then a layer of bamboo leaves, and then sprinkle bamboo leaves on top to cover the top.

Bamboo leaves increase the fragrance and increase the voids, which helps the water vapor to flow in the retort, which can make the baba evenly heated.

After all this, my mother tied the retort tightly. Grandma also brought a bed of old quilts that were not used and covered the retorts. In order to ensure the tightness of the retort.

The better the sealing, the more yellow the skuba, the more fully saccharified, and the sweeter the steamed skuba.

One big retort was not enough, so I went to the neighbor's house to borrow one, which was not enough, and I got half of it and went to the side of the long house, and finally began to light the fire at six or seven o'clock in the evening.

Steaming this is a kung fu job, which must be steamed on high heat for about 12 hours, steam on low heat for about 5 hours, and then keep the carbon fire warm for about 4 hours. This can be annealed and retorted.

This is a long process, on one side is Li Junge, grandma, mother, on the other side is Li Dongsheng, Ai Yulian, Liu Sanwa, two places and three shifts, just for the last moment.

Until three or four o'clock in the afternoon of the third day, after the special sweet smell of bamboo leaves, ginger leaves, glutinous rice and brown sugar mixed together in the open dam, they even smelled the smell from the pig farm, and they couldn't get rid of it one by one.

When Grandma uncovered the quilt on the retort, the sweet smell became even stronger.

Li Junge couldn't help it, grabbed a hot left hand and threw his right hand and left hand with his right hand, and finally waited until it was cooler, and he couldn't wait to untie the palm leaf rope, and a sweet fragrance came to his nose.

Because the steamed yellow cake is bright red and sweet, it has always been mistaken to think that a large amount of brown sugar is added to the yellow cake to color and flavor, but in fact, the yellow and sweet flavor of the yellow rice is completely dependent on this long steaming.

Glutinous rice, after a long time of steaming and fermentation in the closed wooden retort, decomposes a large amount of sugar, and the color of glutinous rice also turns from white to yellow, and at the same time, it is more and more fragrant and glutinous.

The yellow rice in front of me is yellow and crystalline, and the original white rice dough has been steamed for more than 20 hours, and it has been fused into a yellow one, but the initial traces of a grain of rice can still be seen.

Li Junge took a bite, and the glutinous fragrance, sweet fragrance, and bamboo fragrance had fused together, hitting his mouth and nose and penetrating into his heart and spleen.

"The food that took three whole days to cook is really not in vain!" Li Junge closed his eyes and shook his head and said.

There is also a small story about the origin of yellow rice that is difficult to verify.

The time has to be traced back to the Three Kingdoms period, when Guizhou was still called Yelang.

It is said that the famous Zhuge Liang was leading his troops to pacify Meng Shu at that time, and fought against the master of the cave in Naqianzhong in Yelang Kingdom.

One day, the Shu army was burying a pot to make food, and suddenly a spy came to report, saying that there was a barbarian army on the battlefield.

When Zhuge Liang heard this, he ordered a battle, and within a few strokes, he repelled the men and horses of the cave master of Qianguo.

I don't know what the intentions of this Zhuge military division are, you say that if you win, you will win, but he neither ignored the taboo of the poor Kou Mo chasing, nor did he care that the food of these sergeants had not yet eaten, and ordered the army to take advantage of the situation to chase the barbarian army for more than 100 miles.

This chase is nothing, but it will be a fire in this army, and the troops will not return for a long time, but the boiled bean juice and rice can't be wasted, and there is not much grain and grass with me, what should I do?

Seeing this, the firehead army had no choice but to mix the unused bean juice with the rice, put it in a large wooden retort and steam it over the fire to ensure that it was not rancid.

When the soldiers returned to the camp, the rice mixed with bean juice had been steamed for nearly two days, and the tired and hungry soldiers hurriedly shared the food.

The soldiers thought that the military adviser was using it to treat them to their delicacy, and after three or two clicks, a few delicacies were at the bottom.

It happened that the local people of the labor army saw it and were surprised that it was so delicious, and they also imitated the method of making it. After more than a thousand years of generations, Shunan has such a delicious yellow cake.

Before Li Junge had time to savor it, his mother came over and slapped him: "It's ready to eat!

The yellow cake will become hard after cooling, and the secondary processing can be steamed or fried, all of which are delicious, and the storage time can be as long as more than a month, which is indeed a good material for "losing the baba" when putting it on the beam.

Li Junge hurriedly took out the yellow cake from the retort and untied it on the big dustpan to dry.