During dinner that day, Chen Da Niang said to her mother-in-law, "Auntie, I checked the wheat sprouts while watering today. They've grown quite a bit. We can start making sugar tomorrow. Tonight, we need to soak one hundred and fifty jin of millet or corn grits in advance for tomorrow's sugar-making."
Her mother-in-law happily agreed. After dinner, she proceeded to soak the one hundred and fifty jin of corn grits.
Everyone waited for several days. Finally, when the malt sprouts grew to about four to five centimeters long, they could finally start making sugar.
Chen Lan, like everyone else, was very interested in the process of making malt sugar and wanted to know how malt turned into sugar. So, Chen Lan joined the other women in waiting by the large kitchen door, eager to watch the spectacle.
Before long, they saw Chen Da Niang, her mother-in-law, and the helping aunts carrying baskets and baskets of malt. They first chopped the malt into pieces with knives and then put them into a large earthenware vat. At the same time, they asked the aunties and women helping to steam the corn grits that had been soaked overnight in a large steamer.
Afterwards, the steamed corn grits were spread out to cool until they were no longer hot to the touch. Then, the cooked corn grits were mixed with the chopped malt. Water was added to just cover the malt, and everything was stirred thoroughly. Once evenly mixed, the mouth of the earthenware vat was sealed, and a small quilt was placed on top to aid fermentation.
Seeing this, the crowd exclaimed, "What? Is that it? Didn't you say we could start making sugar today?"
Chen Da Niang smiled and explained, "It needs to be sealed to ferment. The sweetness will only come out after fermentation."
Someone then asked, "How long will this fermentation take?"
Chen Da Niang looked up at the sky and explained, "The weather is good today! I estimate it will take about five to six hours to ferment. We can start making malt sugar around two or three in the afternoon."
Upon hearing that they had to wait until the afternoon to make malt sugar, everyone dispersed and went back to their own tasks.
Finally, around two or three in the afternoon, everyone gradually gathered at the large kitchen door, eager to see how Chen Da Niang made malt sugar.
Before long, they saw Chen Da Niang asking the helping aunties to filter the fermented malt juice from the earthenware vat using a white cloth. The juice was then poured into a large pot and heated to simmer. While simmering, she constantly skimmed off the foam from the surface with her shovel.
When most of the water had evaporated, Chen Da Niang noticed dense small bubbles forming in the sugar syrup. She then instructed Aunt Li, who was tending the fire, to reduce it to a low heat. Chen Da Niang herself did not rest, continuously stirring the sugar syrup in the pot with a large shovel to prevent it from sticking.
In a short while, Chen Da Niang's face was flushed red with sweat. Chen Lan immediately stepped forward, took the shovel from Chen Da Niang's hand, and continued stirring, saying, "Auntie, I have more strength, let me do the stirring!"
Chen Lan stirred for a long time until she also felt it was strenuous. When she lifted the shovel and saw chunks of crystallized sugar dripping, Chen Da Niang told Aunt Li to stop the fire. Chen Da Niang scooped out half of the sugar syrup into a clean basin.
The remaining sugar syrup in the pot continued to be simmered over the residual heat from the stove. When it became too difficult to stir with the shovel, Chen Da Niang took the shovel back from Chen Lan. She lifted the shovel and saw that the syrup dripped down in an inverted triangle, indicating it was ready. She said it could be taken out and poured into basins. Chen Lan quickly shoveled the sugar from the pot into a clean large basin.
At this point, Chen Da Niang explained to the onlookers, "The sugar syrup that was scooped into the basin earlier, when it's still slightly warm, can be poured into bottles. This is the malt sugar syrup we need. The syrup that was simmered for a longer time, once it has completely cooled, can be repeatedly pulled into long strips and then cut with a knife to become what we call malt sugar. When storing, it should be coated with pre-cooked and cooled flour, then sealed in an earthenware jar for slow consumption!"
Chen Lan's eyes lit up at the mention of pulling the sugar, and she immediately said, "Auntie, let's start pulling the sugar! I'll have Aunt Li and the others pre-cook the flour."
Everyone was efficient. In no time, the flour was cooked and spread out to cool. The malt sugar was no longer scalding. While the malt sugar was still warm, everyone started pulling it with their hands. After countless pulls, the malt sugar became whiter and whiter. When it could no longer be pulled, Chen Da Niang announced it was ready to be cut. The long strips of sugar were cut into small pieces and sprinkled with the pre-cooked flour to prevent sticking.
Chen Lan eagerly threw a piece into her mouth. It wasn't very sweet, but had a faint grassy aroma. "Mmm! Delicious!" She popped another piece into her mouth.
Chen Lan knew that malt sugar was not only tasty but also a nourishing food. It had the effects of strengthening the spleen and stomach, moistening the lungs and relieving coughs, and nourishing the body.
Therefore, giving some malt sugar to the elders and children in the valley would do no harm, as long as they controlled their intake and didn't turn something good into something bad due to greed.
While eating, Chen Lan curiously asked, "Chen Da Niang, how do you make peanut candy, sesame candy, and puffed rice candy?"
Chen Da Niang smiled and replied, "That's even simpler. We just melt the malt sugar we made, then add pre-cooked peanuts, sesame seeds, and puffed rice, stir them evenly, pour them into a mold, press them firmly, and then cut them into slices to get our various candies."
Chen Lan was surprised by how simple it was and said, "Auntie, is it too late to make them now?"
Chen Da Niang looked at the sky again and said, "Xiao Lan, if we start stir-frying peanuts, sesame seeds, and puffed rice now, it might be a bit too late. Peanuts and sesame seeds are crispier and tastier when cooled, and it's the same for puffed rice candy. They all need to be stir-fried in advance and cooled to be fragrant. This way, the peanut candy, sesame candy, and puffed rice candy will be delightfully crisp."
Chen Lan looked up at the sky and then glanced at the system time. It was indeed getting late. The aunties in the large kitchen were already starting to prepare dinner.
So, she didn't dwell on it and said with a smile, "Auntie, after dinner, we'll stir-fry everything tonight. We'll trouble you to help us again tomorrow morning."
Chen Da Niang readily agreed, "Xiao Lan, why be so polite with Auntie? Isn't this what Auntie should do? Besides, you're doing this for everyone in the valley! Tomorrow morning, after breakfast, we'll start making them."