How many calories are in a sticky fire spoon
Total calories: 343
Total fat: 1.38g
Polyunsaturated fatty acids: - Monounsaturated fatty acids: - Cholesterol: - Sodium salt: - Total Carbohydrates: 74.31g Dietary Fiber: 1.94g Sugar: - Protein: 10.36g
Overall the calories are still high
What is Sticky Fire Roast
Sticky Fire Roast is accurately described as a Manchu delicacy. It is said that the Manchu people love to eat sticky food. In the spare time, the farmers bumped out of the seeds full of sticky sorghum rice, soaked, mixed with some cornmeal, and even, wrapped into the bean paste filling, cooked in the pot, which is sticky fire burned. Most of the farmers do is hundreds of them, in the warehouse vat, take out when eating, on the pot can be hot. The biggest difference between the sticky fire roast and other fire roast is that its noodles are soft and sinewy, and when you eat it, the noodles and sand are soft with sweetness and sweet with strength.
Is the sticky spoon delicious
In all fairness, I do not love to eat the sticky spoon in my hometown. The sticky fire spoon processing technology is quite complex, to use a certain proportion of sticky rice (if it is a yellow sticky fire spoon, with a kind of sticky yellow rice) and round-grained rice with a good, to go outside the mill with water grinding, back to the home pocket in a large piece of white cloth, the corners tied up, into a baggage pattern, hanging up, the water slowly filtered out, in order to get the humidity of the appropriate sticky fire spoon noodles. I still remember, when the family in the center of the ground to support a shelf, hanging a large white cloth baggage, heavy fall, the ground on a basin, catch the baggage slowly seeping out of the water.
The complex and time-consuming process of making sticky rice noodles is only preparing the crust for the sticky fire spoon. Preparing the filling also seemed laborious and disorganized to me. The family always used the biggest pot and cooked the most red beans in small quantities. In those days in Northeast China, any kind of fire was troublesome. There was no gas, the coal stove was connected to the kang, and it was a technical job to keep the stove in a dark fire all the time, and if you wanted to cook, it was also a technical job to quickly turn the dark fire into an open fire. When you cook in a small amount of water, you have to keep the stove fire in the open fire stage, and you have to have a person to watch and add some coal from time to time.
Small beans in a small amount of rotten, take out, mix sugar. All the materials are ready, you can wrap the sticky fire spoon. The only thing I can get my hands on, and I like to do, is to make a fire spoon, which I feel is like doing handicrafts and kneading clay figures. The raw dough is not as sticky as I thought, but a bit loose, and the filling will be exposed if I am not careful. When I wrapped one that was round and clean, with no cracks in the skin and no filling exposed, I felt indescribably proud of myself and put it aside, memorizing its position, glancing over and secretly admiring my masterpiece. Coal stove branding sticky fire spoon is also a technical job, not compared to now, a turn of the knob, large and small fire adjusted at will, and more electric pie pan such a godsend, convenient to the extreme. Both can not burn paste, but also have to burn through, every time I watched cooking sticky fire spoon, hate to urge mom to put all the sticky fire spoon a brain in the pot to steam.
Maybe it was the shortage of sugar and oil, maybe the family did not allow children to eat too much sugar, I have eaten the sticky fire spoon, always feel not sweet enough, not soft enough. Sticky fire spoon crust part, more than gluten, soft and glutinous enough, yellow sticky fire spoon texture and rough some; not peeled red bean filling eat in the mouth dry, to use saliva to fully wet before swallowing. Every time the family steamed buns and sticky fire spoon together on the table, I always give priority to choose better chewy steamed buns. Later, I left my hometown and roamed around in the northwest and southeast of my country, eating Xi'an's Huang Gui persimmon cakes, Ningbo's Lai Tangyuan, Hunan and Hubei's patties, and Hong Kong-style cafes around the Xuemei Niang. Each is a sticky fire spoon scattered all over the cousins, the south of the sticky rice products more heavy sweet and soft, I have been amazed at their texture, but also did not give birth to a further favorite.
Just as not all childhood memories are good, hometown food is not all delicious. The moment I saw Ajay sticky fire spoon, suddenly evoked all my memories of sticky fire spoon, although I have never loved, but at this moment, lingering between the lips and teeth, all the sticky fire spoon that slightly rough texture, pure unadorned rice and bean aroma. Perhaps this is the flavor of home?