My friends asked me about the practice of the tortoise in the Confucius Temple. I haven't eaten this, but I still know a very traditional practice of the tortoise barley. I'd like to share it with you. My friends who have eaten the tortoise in the Confucius temple also gave me some suggestions.
1. Let's say that the rice paste should be dried first, and the whole bag of rice paste should be supported by a thick wooden stick in a big barrel, on which a stone block or a stone weight should be pressed.
2. Before kneading, boil the red syrup in advance, mix the brown sugar syrup and powder into a ball and mix them repeatedly (these including the filling should be finished one day before making).
3. Stuffing is learned. It can't break the skin or be too shriveled. Stuffing includes soybeans, red beans, sesame seeds and peanuts. My favorite is red bean stuffing.
4. Banana leaves are also cut into ellipses in advance and stacked in layers for standby; there are many patterns printed on them, including tortoise shells, peaches and other auspicious impressions (the origin of the name is also related to the shape).
5. The last procedure is steaming. The big bamboo steamer is stacked on the stove. It looks spectacular. Steaming depends on time. Once time comes, the stove will start.