Sticky noodles are millet noodles.

Sticky noodles are a common traditional snack of the Han people in Henan Province. Mix millet flour with water to make a dough, make it into a steamed bun, take it out and let it cool, dip it in water and crush it with your hands, and mix it into dough. For a moderately soft and hard dough, wash and cook the red dates, remove the skins, add sugar and stir into jujube paste.

Put the cooked millet dough on the chopping board, cut it into 25 grams each, press it into a round skin, add the date paste filling, shape it into a bun, and press it into an oblate dough mound. Heat the flat-bottomed pan over low heat until it is 40 to 50% hot, apply oil, put the wrapped sticky dough on top, fry until the persimmon turns yellow, and sprinkle with rose sugar when eating.

Types of flour

1. Rye flour

Floor made from high-quality triticale and processed using advanced milling technology. It is rich in calcium. , iron, zinc, selenium and other trace elements.

2. Corn flour

Corn flour is generally used to make corn flour cakes, steamed buns, steamed cakes and other staple foods. It can also be used to make corn bread, dumplings, etc. Corn flour alone is generally difficult to form. Needs to be mixed with ordinary white flour.

3. Buckwheat flour

Buckwheat flour is generally used to make hand-rolled noodles, knife-cut noodles, etc.

4. High-gluten flour

High-gluten flour is darker in color, more active and smooth, and does not easily form into balls when grasped by hand. Due to its high protein content, it has strong gluten and is often used to make elastic and chewy breads, noodles, etc. It is often used in waffles and cream puff pastry in Western cakes.

5. All-purpose flour

Refers to ordinary flour, with a protein content of about 11%. All-purpose flour is suitable for making Chinese-style pastries, such as noodles, steamed buns, dumplings, etc.

6. Low-gluten flour

Low-gluten flour, also known as weak-gluten flour, has low protein and gluten content. Low-gluten flour is suitable for making cakes, sweet pastries, biscuits, etc.

7. Fuqiang powder

Features: higher price, delicate taste, and low nutritional value. Fuqiang flour is actually a kind of flour similar to high-gluten flour, but it is whiter, has a good taste, has few impurities, and has a high gluten content, so it is generally more expensive.