1. Weigh 200 grams of high-quality glutinous rice flour, add 2 tablespoons of yeast;

2. Add water in small quantities, and mix the glutinous rice dough and until it becomes soft and doughy;

3. Cover with plastic wrap, and allow to ferment for about half an hour at room temperature;

4. Round, pressed into a round cake shape;

6. Bean paste filling placed in the center of the cake, will be surrounded by the cake to lift;

7. Wrapped into a rice ball shape, with the palm of the hand, gently pressed into the shape of the fried cake can be;

8. In the do hot frying pan pour enough cooking oil, cooking oil when the cooking oil is 5 into hot;

9. Will be fried cake into the oil, low heat and slow frying until the molding of the two sides of the layer of hard shell and then fish out A layer of hard shells, then fish out and drain the oil;

10. Start another pot, pour in sesame oil, and when the oil is 80% hot, put the previously processed fried cake into the pot;

11. Quickly turn over a few times, and deep-fry until both sides of the slightly golden can be fished out

In the 1987 Tianjin Qunxing Cup Tianjin Cuisine Competition, it was awarded the Special Award of Merit[10]? ;

In 1994, it won a gold medal at the Fifth Asia-Pacific Expo;

In 1997, it was named a Famous Chinese Snack by the Chinese Cuisine Association. [1]?

History and culture

Ear-eye fried cake originated in the Qing dynasty Guangxu gengzi years (1900), when the north gate outside the street is to the capital of the street avenue of access to the street, east and west side of the valuation of clothing street, needle market street, bamboo pole alley, etc., with the city's largest market of dried and fresh fruits, leather goods, dyes, medicinal herbs.