Composition:

Ordinary flour 150g (water and oil skin), lard 40g (water and oil skin), low-gluten flour 100g (oil skin), lard 50g (oil skin), sugar 35g (water and oil skin), water 60ml (water and oil skin), sugar 50g and water 65438+.

Recipe practice:

1. Go to two clean pots and knead the oily and crispy noodles evenly. Rub a little more water and oil skin, and knead the dough as smooth and soft as possible. Then cover it with a wet cloth and let it stand for half an hour.

2. After the dough is relaxed, knead it separately, roll it into strips and divide it evenly about 20 minutes later. Then flatten the water-oil skin slightly into dough, then wrap it on it, wrap it evenly, and close it.

3. Gently flatten the wrapped noodles and dry them into long strips, then roll them up from one end, then flatten them into long strips, roll them up, then arrange them into balls, and fry them in a pot or fry them until cooked.

Health effects:

Lard: Improve blood circulation, delay aging and resist oxidation. Purple rice is sweet and warm. Has the effects of invigorating qi and blood, warming stomach, invigorating spleen, nourishing liver and kidney, relaxing bowels, relieving cough and asthma. Both of them are treasures in rice and are internationally popular "healthy foods" in recent years. Purple rice is a good product for cooking, processing non-staple food and dietotherapy. Purple rice cake is crispy and nutritious. Purple rice is a kind of miscellaneous grains with nourishing function, which not only has high nutritional value, but also has the function of benefiting qi and enriching blood. It is a very healthy food, so you might as well eat it often.