很多人都愛吃的興業沙塘餑，是“傢香”，更是傢鄉~
在忙碌的日子裡
總有一種味道能讓你靜下心來
它印刻在記憶深處
那是鄉的煙火，傢的味道
美在玉林·煙火美食
【第九十九期】
興業沙塘餑
說起玉林興業沙塘餑，那是沙塘人必備的美食制作技能，將糯米粉磨成漿，裝在佈袋裡，壓一個晚上瀝幹水分。
......................................The day that you see me old and I am already not， have patience and try to understand me …If I get dirty when eating… if I cannot dress… have patience.Remember the hours I spent teaching it to you.If， when I speak to you，I repeat the same things thousand and one times…Do not interrupt me… listen to meWhen you were small， I had to read to you thousand and one times the same story until you get to sleep…When I do not want to have a shower，neither shame me nor scold me…
Remember when I had to chase you with thousand excuses I invented， in order that you wanted to bath…When you see my ignorance on new technologies… give me the necessary time and not look at me with your mocking smile…I taught you how to do so many things… to eat good， to dress well… to confront life…When at some moment I lose the memory or the thread of our conversation…let me have the necessary time to remember…and if I cannot do it，do not become nervous… as the most important thing is not my conversation but surely to be with you and to have you listening to me…
沙塘餑的傳統做法，首先要將糯米粉磨成漿。
糯米漿裝在佈袋裡，壓一個晚上瀝幹水分。
第二天，準備好豬肉、蘿卜、豆腐皮，將食材炒做餡料。糯米粉揉好，捏成小團，挖一個小口，包裹進餡料，平淡而日常的食材，經過勤勞的巧手，也能造就沙塘餑溫暖的味道。
包沙塘餑要將糯米粉揉好捏成小團，挖一個小口，包裹進餡料。
包好餡料的沙塘餑。
以前，沙塘人多用大柴灶來煎沙塘餑，這對火候的把控要求很高。現在為瞭方便，大多數人都用電的平底鍋煎。
煎沙塘餑要用小火，還要定時翻面，使糯米團兩面均勻受熱。
鍋熱上油，小火慢煎，翻面，讓糯米團兩面均勻受熱，剛出鍋的沙塘餑，金黃焦香，令人垂涎，趁著熱乎一口下去，咸香細糯的餑，如同冬日陽光一般，溫暖心頭。
剛出鍋的沙塘餑，金黃焦香，令人垂涎。
常年在外打工的沙塘人，回到傢鄉，必定要吃上一口沙塘餑。
蘿卜豬肉，花生白糖，簡單而純粹的味道，慰藉著遊子的饑腸。常年在外打工的沙塘人，逢年過節回到沙塘鎮，必定要吃上一口沙塘餑，離傢時也會打包一份，帶著傢人的祝福與期盼，重新啟程。圖文摘自：玉林發佈