raw material

Glutinous rice 1 40g, rice 600g, persimmon 20g, pine nut powder10g, cinnamon powder 0.5g, sugar15g, salt10g, sesame oil10g and jujube 20g.

manufacturing process

1. Mix glutinous rice and rice and grind. Pour 0.2 here? Salt water and noodles.

2. Relax the seed powder, cinnamon powder and sugar in the mashed jujube and persimmon, mix well and make stuffing.

3. Pour sesame oil into a cake pan and bake until the temperature reaches 1 10℃. Spread the dough to a thickness of 0.3cm. When one side is cooked, turn it over and continue frying the other side. Spread the prepared stuffing on the cake and roll it up.

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Bean jelly practice

Buy a pack of mung bean powder from China store, add water according to the ratio of 1 6, and cook it on the fire. Always stir until it boils. After cooling, cut into pieces and add minced garlic and vinegar.

The second approach

Bean jelly should use starch made of mung beans as raw material. First, put mung bean starch into water to boil, and the water in the pot will boil. When boiling, pour the homogeneous mung bean starch, stir it while pouring, then put it in a large porcelain plate for cooling, and then soak it in cold water to get bean jelly. When eating, scrape along the concentrated bean jelly (a tool for scraping bean jelly), put it in a bowl, and pour it with soy sauce, vinegar, garlic paste, shredded carrot, sesame sauce and Chili oil. This bean jelly is called scraping strips. There are also small strips cut with a knife, which are also matched with the seasoning on them.

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shrimp

It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Blended with brown sugar water, it is a good product to quench thirst in summer, sweet and tender, and the entrance is cold.