Roasted Highland Barley

Roasted Highland Barley

　　Roasted Highland Barley

　　The tools used for roasting highland barley primarily consist of a large wok, which is concave and around 40 centimeters in diameter; the second is a perforated pan, featuring numerous small holes at the bottom that allow fine sand to drain, thereby separating the barley grains from the sand. Additionally, there is a “T”-shaped wooden tool approximately 40 centimeters long, with a groove running through both ends on one side of the crossbeam, which can be used for lifting the wok or stirring the hot sand.

　　The stove used for roasting highland barley is built from adobe bricks and shaped like a string of links, with 3 or 4 stove holes in a row. The size and shape of these holes match those of the woks. Once lit, all the stove holes are usually fitted with woks, allowing the roasting process to proceed in an assembly-line fashion, making full use of the heat energy.

　　Before roasting the highland barley, two preparations are necessary: first, heating the sand—spreading an appropriate amount of sand in the wok and heating it over a strong flame; second, briefly soaking the barley—pouring the barley into a clay pot, adding water, and after a short while, removing the plug from the spout at the bottom of the pot to drain the water. This serves not only to lightly rinse the barley but also enables the roasted barley to expand and achieve a crispy texture.

　　When roasting the highland barley, an appropriate amount (about a handful) is piled onto the fine sand in the wok. When the sand becomes very hot—judging the right temperature relies entirely on the operator’s experience or intuition—the operator uses the groove of the “T” handle to grip the rim of the wok, holding the wooden handle with both hands. Lifting the wok with the left hand in front and the right hand behind, they toss the wok just like master chefs do inland. In an instant, the scorching hot sand grains collide with the barley, making continuous popping sounds, like the crackling of mini firecrackers during the New Year—bright, brisk, and creating an atmosphere of lively joy. After a few tosses, the still “energetic” contents are quickly poured into the sieve-shaped pan, and the sand is immediately sieved back into the wok. What remains in the sieve is a pile of pearly white, “smiling” roasted highland barley.

　　Roasting highland barley is a skillful task—not everyone can do it without either burning their hands or scorching the barley. A well-roasted batch fills a large bowl, snow-white in color, with each grain resembling a tiny white flower. It smells fragrant and tastes delightfully crisp and sweet, even better than popped corn.