Winter came earlier this year, and there have been several ruixue before and after beginning of winter. I remember that when I first came to Beijing, it didn't snow several times in a year, and it didn't snow much. It's rare to see such heavy snow this year. Every snowfall is quite imposing, and it feels a little like heavy snow crushing pines ~

Should it snow more heavily in the northeast? I don't know why, when it was cold, I began to miss my hometown especially. In Northeast China, at this time of the year, every household begins to prepare various sticky foods such as sticky bean bags and sticky cakes, which are wrapped in fragrant and sweet bean stuffing, frozen outside, and heated in a pot when they want to eat. If you don't pack it at home, your relatives and friends will give it to you, or you can buy it ready-made. How can you get these sticky foods in winter in Northeast China?

glutinous rice flour, yellow wheat and sticky corn flour can be used as sticky food materials. Generally, yellow wheat and sticky corn flour are used to make sticky bean bags, because coarse grains were cheaper in the past, and glutinous rice flour was more luxurious. And the conditions are slightly better. When making sticky cakes and fried cakes, glutinous rice flour will be used, which is more sticky than sticky corn flour and yellow wheat, and has a more delicate and sweet taste, unlike yellow wheat and sticky corn flour, which has a faint sour taste.

The so-called yellow wheat is flour ground with yellow rice, which is divided into big yellow rice and small yellow rice, with different sizes and slightly different tastes. The shape of yellow rice is the same as that of millet, slightly larger nian that of millet. I think it means sticky millet < P >, which is almost the same as sticky corn.

materials

main ingredients: 3g of yellow wheat and 5g of yeast;

Accessories: 2 grams of clear water, 3 grams of red bean stuffing, and about 1 gram of alkaline noodles

Hometown flavor-yellow wheat sticky cake

1

Dissolve yeast in 1 grams of clear water, add it to yellow wheat little by little, and mix it evenly with chopsticks;

2

Add the remaining water little by little, and mix it with chopsticks to yellow wheat for full adhesion;

3

Knead yellow wheat evenly by hand, put it in a steamer with warm water, and ferment for 1-2 hours;

4

Add a little alkali to the fermented yellow wheat to neutralize the acidity and knead it evenly;

5

Take 5g of yellow wheat, reunite it with your hands, press it into round pieces with your palms, put in 3g of bean stuffing, hold it with your left hand, push it to the mouth with your right hand, and pat the dough into round cakes with both hands;

6

Turn off the heat when the oil in the pan is 6%, add yellow wheat sticky cakes, fry until both sides are golden, add a little water, cover the pan, and collect the water until it is dry.

Tips

Tips:

1. The method of making flour is illustrated: corn flour sticks cakes, and the feel of yellow wheat and flour is similar to that of corn flour;

2. Illustration of red bean stuffing: Matcha honey bean cake roll;

3. yellow wheat is similar to corn flour, and it absorbs water, so when mixing flour, add more water. I add about 2g. When cooking, you can adjust the amount of water according to the wet and dry degree of the flour. If it is too dry, it will not stick (nian), and if it is too wet, it will stick to your hands (zhan).