500 grams of glutinous rice

200g mung bean.

A little salt

Step 1

Prepare the required materials and soak the glutinous rice one night in advance.

Second step

Mung beans should be soaked one night in advance.

Third step

After the glutinous rice is soaked, drain the water and steam it in a steamer.

Fourth step

Add a little salt when the mung beans are ripe. Don't overcook it, but it should be granular.

Step five

Put the steamed glutinous rice into a basin or chopping board and mash it with a rolling pin.

Step 6

When you start wrapping, you can dip water or oil in your hands and divide them into buns.

Step 7

Take disposable gloves, slap them flat, and wrap them in mung beans.

Step 8

Flatten with your palm. It's too sticky. Put some oil or glutinous rice flour on it.

Step 9

Hang them one by one, put them in the refrigerator for freezing or refrigerating, and take them when eating.

Step 10

Add more oil to the pan, heat it to about 80℃, and fry it in the oil pan until golden brown.

Step 1 1

After frying, put it on a cold shelf and let it drain the oil.

Step 12

This is just fried, have a bite, well, it tastes the same as my hometown!

Step 13

It can also be fried in a small amount of oil until both sides are golden.

Step 14

Fried finished product.

skill

Be sure to use glutinous rice, not glutinous rice flour. It tastes really different. You can try anything.

Don't cook mung beans too badly, they should be granular.

The oil temperature should not be too low. It's hard to fry low, and you're not afraid of high. It's hard to stir-fry glutinous rice. It's cooked inside and outside. Just stir-fry until it's golden yellow.

How deep fried it is depends on whether you like it soft or hard. It may be brittle if it is hard, but it is too brittle to eat. You can try.