Chinese Food
Memories of the older generation of traditional snacks in Hubei
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I think I'm really a nostalgic person. I always miss those time that will never come back. I miss the taste of those childhood memories. It's mostly rooted in Chinese people. Homesickness gives us more feelings. It's yearning, consolation, more spiritual sustenance and dependence. Today's delicious food is a long memory for those travelling in Hubei Province who are alone in a foreign country. It's a childhood delicacy that can be found about 20 years ago. It's no longer seen now. Old Hubei Yaya should feel more cordial - the name of the nest of light grass is as old as time.
Cooking ingredients
Cooking Steps
Step1:Wash the glutinous rice and mung bean. Soak them in water for more than 6 hours. They can be soaked overnight. Make them again the next day. The longer the soaking time is, the easier it is to boil the
Step2:Pour the soaked glutinous rice into the steamer. Spread evenl
Step3:Cover the pot. Steam over high heat for 20 minutes. Pour water evenly over the surface of the glutinous rice. Steam over low heat for 10 minutes
Step4:Steam glutinous rice to make mung bean paste filling. Pour mung bean into the soup pot. Add about 2 times of water
Step5:Close the lid. Turn to low heat and simmer after boiling
Step6:After the mung bean is boiled and blossomed, add 40g white suga
Step7:Continue to cook until the mung bean is Sandy. The soup begins to thicken. At this time, it is necessary to stir it with a scraper after 10 seconds to avoid sticking the bottom
Step8:It will take a long time to collect the juice. Be patient and keep stirring by the side of the pot. Turn off the fire when the mung bean paste turns into a ball
Step9:Put the mung bean paste in a large bowl. Add 20 grams of sugar
Step10:Mix well while hot and let cool until the mung bean paste is completely coole
Step11:Now the glutinous rice is steamed
Step12:Paint the kitchen top with oi
Step13:Pour the hot glutinous rice just out of the pot on the tabl
Step14:1. When it's slightly cooled to not scald your hands, wear gloves or apply oil on the palm of your hands. Press the glutinous rice and press it again and again like kneading a face. Continue this action. The glutinous rice grains can be rolled and stuck together
Step15:Last and clum
Step16:Divide into 7 parts. About 75g of small dosage. Rub them one by on
Step17:Press the palm of each small dosage and put in some mung bean past
Step18:Wrap it up and close it up. Pinch it with tiger mout
Step19:And then tear off the excess glutinous rice at the to
Step20:Rub the round again and press the flat one. Finally, finish 7 pieces of pulled glutinous rice, mix them up, rub the round again and wrap them. 8 pieces of cake can be made in total
Step21:Pour about 1000 grams of oil into the frying pan. Heat up to smoke. Fry in the oil pan. Fry 34 pieces at a time. Don't put them all in the pan at one time. It's easy to fry and stick together
Step22:Turn it over in 15 seconds on average. Fry until it's evenly colored to scorched yellow, and then fish it out
Cooking tips:1. There are many ways to make mung bean paste. Although I can keep the original taste of mung bean to the maximum extent, it's more difficult to make. Because I have to keep stirring in front of the pot and keep the water dry. If you want to save time, you can boil the mung bean and drain the water and steam it in the steamer for about 30 minutes. You can also use the pressure cooker to steam or boil the mung bean. The steamed mung bean will be added with sugar at last. You can use the rolling pin to pound it. You can use the pressure cooker to boil it. You can also use the non stick cooker to dry it in a big fire. Just note that the mung bean sand here does not need to be too delicate. So you don't need to mash it too much or too much Use the cooking machine to make fine sand. It's better to keep some grain feeling; 2. The process of kneading glutinous rice is equivalent to the traditional hand-made glutinous rice cake. It's all about making glutinous rice conglutinate and become more delicate. Also, note that Glutinous Rice doesn't need to be kneaded too fine. It's also more loose with some grain feeling; 3. Oil temperature is 1 when frying
