The practice of brown sugar cooked glutinous rice pounded into paste:
1. prepares a few of 3g of 400g of 500g of polished glutinous rice, water, salt, brown sugar, Hei Zhi first hemp papers 1 pouch, put polished glutinous rice into water to immerse half hours first, put salt into water to melt later
2. again fish out polished glutinous rice accuses to do water, enter brine inside, just keep balance can put the evaporate in boiler half hours, be in later knead dough on mat, double hand touchs cold boiled water
3. takes the advantage of heat to put polished glutinous rice broken sticky be in, again last velar mat is by the bowl, put polished glutinous rice again, press planish fact, put below normal temperature complete air is cool, also can put into freezer cold storage
4. goes again by the side of, cut strip, enter oil again in boiler, burn to tepid hind put flameout of cooked glutinous rice pounded into paste, reoccupy chopstick parts them, avoid sticky in together
5. blast is become after having golden quality, firing again scamper 3 minutes, scamper has a bit to harden into golden color can fish out, put into sesame seed paste to lap adequately again.
6. pours a few water into brown sugar again, small fire infusion comes in ropy, drench can sample slowly in cooked glutinous rice pounded into paste.
The water of 1. evaporate polished glutinous rice is not OK too little, such ability evaporate go out have the polished glutinous rice with wet little, ability is OK better put broken. Heat should be taken the advantage of to put after evaporate is good broken, must notice to be not ironed nevertheless
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Need of 2. cooked glutinous rice pounded into paste cuts strip again after complete air is cool, can stick on the knife otherwise, and cut when need is above the knife touch a few water, such OK also better cut.
What 3. needs to notice finally is scamper cooked glutinous rice pounded into paste when, oil is lukewarm want tall, bring about cooked glutinous rice pounded into paste easily otherwise particularly sticky.
Sweet decoct cooked glutinous rice pounded into paste
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Cooked glutinous rice pounded into paste 2 piece, egg 1
Oily 15ml of 10g of 10ml of sauce of 5g of white sesame seed, pepper, green, edible, white saccharic 5g
1, after cooked glutinous rice pounded into paste changes aspic, cut agglomerate shape;
Tips: Can use toothpick or the knife is in of cooked glutinous rice pounded into paste apparently delimit a few breach, so that tasty of cooked glutinous rice pounded into paste.
2, infiltrate the egg in the bowl, after using chopstick break up, join sauce of one spoon pepper, mix is even;
Tips: If cannot be accepted salty cooked glutinous rice pounded into paste, honey can be joined in the egg or milk, the cooked glutinous rice pounded into paste that decoct comes out is very delicate also!
3, in putting the glutinous rice cake that has cut the egg liquid with good modulation, let each cooked glutinous rice pounded into paste be lapped equably by egg fluid as far as possible;
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4, edible oil is put in pan, after big baked wheaten cake leaves, put Bai Sha sugar, turn small fire fries edible oil and Bai Sha candy ropy;
Tips: The attention should flip through all the time the edible oil in boiler and Bai Sha candy, prevent to fry anxious, if like caramel smell, also can make Bai Sha candy proper anxious paste.
5, the cooked glutinous rice pounded into paste what wrapping egg fluid is small are put into boiler, small fire slow simmer in water,
Shanghai night net The area searchs again when waiting for cooked glutinous rice pounded into paste to be roused slightly, decoct expands to cooked glutinous rice pounded into paste is whole, two sides is golden, can give boiler;
Tips: The surface is particularly easy after be heated of cooked glutinous rice pounded into paste scorch, want to notice to control duration a little.
6, scatter on mincing chopped green onion, a dish of delicate sweet decoct cooked glutinous rice pounded into paste is OK on desk!