炒米饼敲碎当糖吃   广东人家力救失传古早味 - video Dailymotion

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八点最热报 | 炒米饼，由于材料简单，不容易发霉变坏，再加上经过烘焙，炒米饼质地坚硬，可以保存几个月，甚至一年，不只是广东人新年必备年饼，更是过去他们出门远行随身携带的干粮。不过，来到今天，炒米饼在我国已经渐渐失传，只剩下一些长辈还在坚持每年制作炒米饼，而霹雳金宝一户广东人家就是其中一个例子。（主播：庄文杰）

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00:00Before watching the video, I remind you that there is more content on the Hotpot website.

00:30Before watching the video, I remind you that there is more content on the Hotpot website.

01:00As a traditional Cantonese New Year cake, it is famous for its hard texture.

01:02As a traditional Cantonese New Year cake, it is famous for its hard texture.

01:04In the past, during the New Year holidays,

01:06Cantonese families can see this interesting scene.

01:11Crush the fried rice cake, melt it in your mouth,

01:13and then slowly taste its mung bean fragrance.

01:15It's like eating candy.

01:17It melts slowly.

01:18Some children don't use a hammer directly,

01:20Some children don't use a hammer directly,

01:22but use the cake to knock on the table.

01:24but use the cake to knock on the table.

01:26Rice flour, mung bean flour, syrup, butter are on the table.

01:28Rice flour, mung bean flour, syrup, butter are on the table.

01:30Rice flour, mung bean flour, syrup, butter are on the table.

01:32Auntie Huang wears gloves to prepare for the big show.

01:34This is fried rice flour.

01:36This is fried rice flour.

01:38Dip the rice flour in the mung bean flour.

01:40Then we put the sugar in.

01:42Then this is vegetable oil.

01:44150 grams.

01:46I didn't put it in before.

01:48This is improved.

01:50It's loose.

01:52Pour all the ingredients into the bowl.

01:54Mix well.

01:56It reminds me of my childhood when I made fried rice cake with my mother.

01:58It reminds me of my childhood when I made fried rice cake with my mother.

02:00When I was young,

02:02when my mother made this cake,

02:04she would make one for us.

02:06She would make one for us.

02:08One for each of us.

02:10Then Auntie Huang put the dough on the mould

02:12Then Auntie Huang put the dough on the mould

02:14and pressed it into a shape.

02:16Then her husband, Tao Dan, came in as a helper.

02:18Press here.

02:20You can't press it all at once.

02:22You can't press it all at once.

02:24Tao Dan, who has been learning for a day,

02:26is learning and selling.

02:28Don't be afraid of the pain.

02:30After being taught by the master and his wife several times,

02:32Tao Dan's moulding technique is getting more and more mature.

02:34It's quite fun.

02:36Yes.

02:38They cooperate with each other.

02:40The fried rice cake will soon be placed on the baking tray.

02:42How many apprentices did you learn on the first day?

02:44About the same.

02:46The hardest part is to fry the rice flour.

02:48The hardest part is to fry the rice flour.

02:50It takes a lot of work.

02:52The ingredients for the fried rice cake

02:54should be prepared a month before.

02:56If you fry the rice flour first

02:58If you fry the rice flour first

03:00and then the glutinous rice,

03:02it's impossible to make the rice flour

03:04immediately.

03:06Because the rice flour will float.

03:08We have to let the rice flour cool down.

03:10We need to let it cool down for two or three weeks

03:12before we can make it.

03:14So we have to fry the rice flour

03:16a month in advance.

03:18Green beans and white rice are the main ingredients for fried rice cake.

03:22One month before making the cake,

03:24Auntie Huang had to stir-fry the green beans.

03:26Stir-fry until it has a little bit of burnt.

03:29Stir-fry until the aroma is out.

03:31And stir-fry the white rice.

03:33Although the steps are simple,

03:35in order to avoid the burnt ingredients,

03:37you have to keep stirring.

03:39This step alone takes at least 10 minutes.

03:41It tests the patience of the person.

03:43Young people don't do this kind of work.

03:45Do you want to do the housework?

03:47No, I don't.

03:49Young people don't do this kind of work anymore.

03:51They all go to school,

03:53and look for a good job.

03:55Due to the lack of success,

03:57plus the taste of the fried rice cake is dry,

03:59and young people don't like it,

04:01this traditional New Year's cake is almost lost.

04:03But Auntie Huang still insists on making fried rice cake every New Year,

04:05so that the next generation has a chance to eat it.

04:07And the daughter-in-law of Chaozhou,

04:09who married to their family,

04:11is able to recognize this traditional taste.

04:13I am from Chaozhou,

04:15so I joined a Cantonese family.

04:17When I first learned about this,

04:19it was also because I came back home during the New Year.

04:21But I always felt that

04:23this might be a tradition of their own family.

04:25Then I saw on the Internet

04:27that there is an ancient taste of Sichuan,

04:29and then I saw

04:31that I had this at home,

04:33so I knew what it was called.

04:35I thought that

04:37because I am getting older,

04:39if I don't let people know

04:41how to make this,

04:43it will be a pity.

04:45If they see this,

04:47and want to learn,

04:49they will write it down

04:51and pass it on.

04:57In the past,

04:59rice and mung beans were very common.

05:01Fried rice cake was therefore

05:03easy to store,

05:05and can be carried around with you.

05:07It has been passed down from generation to generation.

05:09However, as the times have changed,

05:11many people still prefer this taste.

05:13However, Tao Dan is still optimistic.

05:15She thinks that if the traditional taste

05:17can adapt to the times and improve,

05:19it may be able to return to the mainstream,

05:21and be able to continue to live.

05:23When you first came in contact with it,

05:25it was the hardest version.

05:27It may be more in line with the times.

05:29But after a while,

05:31mothers will make improvements

05:33and add butter.

05:35It will make the taste more modern.

05:37I think a lot of these

05:39problems will slowly change.

05:41It will keep up with the times.

05:43It will continue to pass down.

05:45Because it adapts to the times.

05:47In a modern house,

05:49traditional kitchenware

05:51is placed in every corner,

05:53quietly recounting the memories of the past.

05:55Just like fried rice cake,

05:57although the ingredients are simple,

05:59they contain the wisdom of hundreds of years of life.

06:01In such a kitchen,

06:03the mother-in-law and son-in-law

06:05keep the traditional taste.

06:07The warm atmosphere of the old and the new

06:09will continue to spread throughout the New Year.

炒米饼敲碎当糖吃广东人家力救失传古早味

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