First, prepare materials.
The materials needed to make cinnamon in Niulankeng are:
1.250g glutinous rice flour
2. Appropriate amount of brown sugar
Step 3: Appropriate amount of sugar
4. Appropriate amount of lard
5. Appropriate amount of peanut crumbs
6. Proper amount of sesame seeds
Second, the production steps
1. Prepare a large bowl and pour glutinous rice flour into the bowl. Slowly add a proper amount of water, stirring while adding water until the glutinous rice flour becomes a uniform paste.
2. Pour the glutinous rice paste into a steamer and steam it over high fire. After steaming, take it out and cool it for later use.
3. Take a small bowl and mix the brown sugar and white sugar according to the ratio of 1: 1. The amount of sugar can be increased or decreased according to personal taste.
4. Heat the lard in the pot, add the mixed sugar after hot oil, and stir-fry slowly on low heat. In the process of frying, stir constantly to avoid sugar sticking to the bottom of the pot.
5. When the sugar is completely fried into syrup, add peanuts and sesame seeds and continue to stir evenly.
6. Cut the steamed glutinous rice paste into small pieces, then pour the fried syrup on the cut glutinous rice paste, and spread the syrup evenly on the glutinous rice paste by hand.
7. Roll the glutinous rice paste coated with syrup into strips and cut into small pieces.
8. Put the cut glutinous rice paste into the bowl, cover the lid, and steam in the pot for 10 minutes.
9. Steamed cinnamon in the cowshed pit, and you can eat it when it is cold.
Third, taste good food.
The finished cinnamon in Niulan pit is golden in color, full in appearance and emitting attractive aroma. Take a bite, and the soft glutinous rice paste and sweet syrup blend in the mouth, giving people a unique taste enjoyment. The addition of crushed flowers and sesame seeds not only increases the layering of taste, but also adds flavor and taste richness to Niulankeng cinnamon. Whether with a cup of hot tea or as a snack in afternoon tea, cinnamon in Niulankeng can bring us delicious enjoyment.
In the process of making cinnamon in Niulankeng, we need to pay attention to the following points:
1. Glutinous rice flour should be stirred evenly to avoid caking.
2. When frying sugar water, stir constantly with low fire to avoid sugar sticking to the bottom of the pot.
3. The cut glutinous rice paste should be evenly coated with syrup to avoid uneven taste.
4. The steaming time should not be too long to avoid the cinnamon in Niulan pit being too dry and hard.