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.