Water reunion

There have always been two kinds of reunions used by people in Jiangyin: one is made by scalding or frying dry glutinous rice flour, and the other is screened out by wet rice flour. Reunion screened with wet rice flour is commonly known as water reunion. Compared with the reunion made by dry powder, it is much more convenient to make and much softer to eat. After the water-made reunion is made, just boil a pot of boiling water, pour the reunion into it, and after it floats to the surface, it can be fished into a bowl with osmanthus brown sugar soup. At this time, the water is sweet and fragrant, soft and glutinous, and the taste is quite distinctive. Reunion is a round son, which means reunion in the life of Jiangyin people in past dynasties. Therefore, Jiangyin people can't live without it on holidays, weddings, birthdays and celebrations. There have always been two kinds of reunions used by people in Jiangyin: one is made by scalding or frying dry glutinous rice flour, and the other is screened out by wet rice flour. Reunion screened with wet rice flour is commonly known as water reunion. Compared with the reunion made by dry powder, it is much more convenient to make and much softer to eat. The method of making water-soaked reunion is: put the wet rice noodles just in spring in a small basket and let them spread out. Then, the basket is constantly moved back and forth, so that the wet rice noodles in the basket have snowball effect, become powder balls of different sizes, and make the structure roll tighter and tighter. After all the wet rice noodles in the basket are rolled into a ball, sieve them with a big eye sieve, leave the small ones in the basket, and continue rolling after adding powder. Take the oversize ones left in the sieve, knead them and roll them again. In this way, the reunion left in the sieve becomes a raw reunion. After the water-made reunion is made, just boil a pot of boiling water, pour the reunion into it, and after it floats to the surface, it can be fished into a bowl with osmanthus brown sugar soup. At this time, the water is sweet and fragrant, soft and glutinous, and the taste is quite distinctive.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)