日治時期,由於太平山的森林開發,天送埤水力發電廠和蘭陽溪堤防興建等工程的進行,需要大批的勞動力,吸引很多外縣市,如:桃園、新竹、苗栗,以及少部分的宜蘭人等前來尋找工作機會,這個近代時期的宜蘭移民史被稱為二次移民,也因為二次移民,宜蘭人在血統上有很多是具有客家血統的「河洛客」。

 

    這些客家人秉持著勤儉刻苦的精神在宜蘭這塊土地開墾,也將許多客家文化融入當地生活,而今天講師除了向大家介紹宜蘭客家文化由來,最重要是教授客家傳統點心「牛汶水」,讓我們以雙手與味蕾體驗客家文化的智慧與純樸,傳遞客家飲食記憶。

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早期農業社會許多工作都需要大量勞動人力,除了三餐以外,在正餐之間還會有兩餐的點心時間,因此,產生了許多種類的客家小點心,其中「牛汶水」就是一種簡單易做的點心,因此普遍流傳。它的做法不難,首先,將適量糯米粉依階段少量加水,揉勻至三光:「手光、麵糰光、鍋光」,搓揉成長條型再分成小段,像搓湯圓一般,最後揉成圓扁形,中間用食指關節處壓一個凹窩不能破,完成版糯米麻糬長得就像白色的紅血球,再丟入沸水中煮熟,待浮起後,即可撈起放入碗中,碗裡有事先加好的紅糖,此時熱騰騰的牛汶水會直接將糖化成糖水,攪和均勻相當可口。

翻動著糯米麻糬的同時,講師也告訴大家,早期農家會讓水牛泡在河裡避暑,而這款點心就像牛在水裡翻滾嬉戲,故而得名。除了蘸糖水,也可以加入花生粉、紅豆或芝麻粒等,可依照個人喜好研發多種吃法。最後講師非常神秘的做了隱藏版口味,原來是將熱過的糯米麻糬放入鬆餅機加壓,形成外脆內軟的牛汶水。
 

        Because of the Forest Development of Taipingshan, Tiensungpei hydroelectric power plant and Lanyang River embankment construction and other engineering projects in the Japanese Occupation required a large number of labor force , Ilan attracted many people from other countries such as: Taoyuan, Hsinchu, Miaoli and a part of Ilan to look forward opportunities for work. The Ilan immigration history of modern times is called Second-Immigration. As a result of the Second-Immigration, there are many Hakka in Ilan.

        These Hakka people hold the spirit of hard work on Ilan land reclamation and mixed Hakka culture into th local life. This night, lecturer not only introduced the beginning of Hakka culture but also taught us how to make the Hakka traditional dessert-Niu Wenshui. We experienced the wisdom and pure by our hands and taste buds, transferring the memory of Hakka food.

        In early Agricultural Society, many works required a lot of human labor. Except three meals, there are two snack times between the meals. As a result, many kinds of Hakka traditional dessert were produced. Niu Wenshui is a kind of them. The way of making Niu Wenshui is not difficult. First of all, put appropriate amount of glutinous rice flour and water in the pot. And rub the dough to three cleaning: hands cleaning, dough cleaning, pot cleaning. Second, rub the dough to strip shape and cut into small pieces. Then rub them into round flat, press a dimple in the middle by your finger. The complete shape will be looked like a white erythrocyte. Third, boil the glutinous rice mochi. Last, scoop up them into a bowl which was add sugar powder. The hot Niu Wenshui will melt the sugar to syrup at the same time. Mix Niu Wenshui and syrup evenly will be very delicious.

        Lecturer told us that farmers will let their buffalos soak in the river in summer and the dessert looks like buffalos rolling and playing in the water. It is the reason why the dessert called Niu Wenshui. Apart from dipping in syrup, you can put peanut powder, red been, sesame or any other you like on Niu Wenshui. In the end of the activity, lecturer even made a special flavor of Niu Wenshui. She put boiled glutinous rice mochi into the pancake machine and pressed it. Niu Wenshui then became crispy outside and soft inside.

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