Speaking of snacks, it is appetizing food before and after meals, a snack for three or four good friends to talk with, a good commodity to eliminate fatigue on the road and a swan song of food culture.

The high enthusiasm for pursuing snacks is written on the faces of young people, old people and diners. The charm of traditional snacks lies in highlighting the footsteps of diners in another wave. It is especially obvious in many food streets in Sichuan. Sugar and fruit are typical of these snacks. Glutinous rice, color, sulfur content, flavor, sweetness, taste, delicacies, delicacies,

[ required materials ]

glutinous rice flour, brown sugar, white sesame seeds, and foam powder are in the external water.

[ Sichuan snack sugar and fruit detailed practice stage ]

Step 1: prepare 3g glutinous rice flour, add 2ml boiling water, open the water and stir with chopsticks, mix cotton, add 5ml cold water to cool, add 2g powder and knead it into smooth dough, then knead it into long strips by hand, cut it into small pieces with the same size, and knead the balls by hand

Step 2: Next, prepare brown sugar and fried sesame seeds.

step 3: you don't need much oil to boil oil in the pot. As long as it doesn't exceed half that of glutinous rice balls. After 3% oil is heated, add caked glutinous rice balls, turn on low fire and fry slowly. When frying, continue stirring with a spoon or chopsticks to prevent sticking.

Step 4: The peel is golden yellow and crisp, which can be prepared in the pot.

Step 5: Put a little water into the pot separately, and continue to stir-fry the prepared brown sugar with a spoon, so that the big foam becomes fine and small, turn off the light, pour in the fried fruit, stir-fry it quickly, sprinkle sesame seeds while it is hot, and bear fruit with the prepared bamboo sticks.

five simple steps to make a beautiful and delicious Sichuan snack with sugar and oil. Sweet and crisp, crisp and waxy, very fragrant. Do it quickly, my favorite friend.

[ Tips for Living Good Food ]

1. Glutinous rice flour will become thicker and softer when heated in boiling water, and it should not be fragile when fried.

2. The purpose of adding talcum powder is not easy to break when frying, and the fried sugar and oil peel is more brittle. (Foam powder should be added to glutinous rice flour after adding cold water. Otherwise, the foam powder will fail when it encounters high temperature. )

3. When cooking oil in the pot, the temperature of the oil only needs to be slightly bubbled, and the glutinous rice balls are put in at low temperature, and the inside and outside are heated at the same time, which is also the most important step to prevent the glutinous rice balls from cracking.