Brown sugar Baba is a special food in southern China. Every year when the twelfth lunar month comes, some areas will gradually make Ciba, which can be eaten for a month or even a lot at a time. They put the cooked glutinous rice into a stone trough and pounded it into paste with a big stone hammer in Panyu, which also means that the Spring Festival is approaching at the end of the year, and they are looking forward to the family members who are away from home and can go home for reunion as soon as possible. This is also since ancient times.
During the festive Spring Festival holiday, everyone always likes to eat desserts and pray for kindness and love in daily life in the coming year. As a table dessert, brown sugar Bazin is of course indispensable. It is soft and crisp with brown sugar juice, and it spreads in the mouth with a bite. After a few bites, you will feel sticky, and the aroma is really long. Good specialty food is not easily submerged. Nowadays, this kind of special food is regarded as a special snack for invigorating spleen and appetizing in the streets of the market, as well as on the dining table and hot pot franchise stores. In the bakery, it has become a delicate dessert, and more and more people are captured by the sweet and delicious taste of the quilt and the soft and waxy taste.
To make Ciba, you must cook it and mash it. It sounds like it's not easy to make it at home. Some people simply use glutinous rice flour instead, which saves a lot in the whole process of making Ciba, but the life span of making Ciba seems to be less. Today, everyone is going to make a fried brown sugar egg. The process can only be simple in five steps, soaking and steaming.
Soak the good glutinous rice and rice in advance, the longer the soaking time, the better, so that the millet will digest and absorb more water, which is very easy to soak. At the same time, it is not easy to appear too dry when steaming, and it will save a lot of energy when mashing. Glutinous rice and rice are mixed and cooked as usual. The difference is that we have to cook it in a waterproof way, or steam it in a rice cooker, but it is not easy to cook porridge, because the ratio of water to rice is not well controlled, so it is safer to wrap it in emery cloth and cook it in a waterproof way.
After the millet is cooked, you can give full play to the fitness exercise and gradually pound the body cells. You don't need to pound it too much, and leaving some particles can also increase the taste level, which is not easy to be too sticky. Pouring it into a solid model plate, refrigerating it, freezing it in a refrigerator, taking out slices, wrapping it with egg liquid, frying it in a pot until golden brown, and pouring brown sugar water after taking it out. At this time, the brown sugar is fragrant, hot and cold, difficult to read, with different tastes and an addictive chewing feeling. If you are a favorite friend, why not try to make a brown sugar fried egg Bazin and enjoy it with your relatives? Solo is not as fun as all.