Cooking Steps

1. 

   Step1:This time, I used the sweet mayonnaise of Le Xirui and meat floss to make the filling. Le Xirui mayonnaise has no fishy taste, but only a strong and delicate taste. It's just as sweet and sour, and it's not greasy. Mayonnaise worth recommending and buying bac

2. 

   Step2:Le Xirui, a French century old seasoning brand, has a very humanized bottle mouth design. No matter it is placed flat or forgotten to cover the lid after extrusion, there will be no mayonnaise leakage. It is very sanitary

3. 

   Step3:Pour sugar and water into the po

4. 

   Step4:Turn on the small fire and stir until the sugar melts, then turn off the fire. Let it dr

5. 

   Step5:Pour sugar water into glutinous rice flou

6. 

   Step6:Make a big dough by hand. Cover it with plastic wra

7. 

   Step7:Red bean paste is hand kneaded into 10 15 gram small circle

8. 

   Step8:Mix the meat floss and mayonnaise wel

9. 

   Step9:Average 10 small circle

10. 

    Step10:Press the red bean paste into a flat circl

11. 

    Step11:Put the meat on i

12. 

    Step12:Uniform packag

13. 

    Step13:The glutinous rice balls are divided into 10 small glutinous rice balls with an average weight of 38g. They are pressed into flat circles

14. 

    Step14:Put the pork floss in the bean past

15. 

    Step15:The package is even. It can't leak the filling of bean paste and meat floss. Otherwise, the filling will be exposed when frying

16. 

    Step16:Put it on a plate with white sesame seed

17. 

    Step17:Roll evenly. Let the glutinous rice surface be covered with white sesam

18. 

    Step18:Put the oil into the dough when it's 30% ho

19. 

    Step19:When the dough is about 6 years old, it will float up. Put a leaky spoon on the surface. Continue to fry until it is ripe

20. 

    Step20:Tips-1-the water absorption of glutinous rice flour is different. Increase or decrease the grams of water according to the actual situation. The glutinous rice dough must be soft and hard. 2-The oil quantity should not exceed the dough. In the process of frying, the dough should be fried slowly with a small fire. 3-The dough should not be fried too much at one time, because the dough will expand during the frying process. 4-The dough will not leak after it floats up. You can also use chopsticks to turn the dough continuously until it is cooke