condiments

Glutinous rice flour1800g

500 grams of sugar

200 grams of peanut kernels

Coconut sauce150g

Red bean paste150g

Diced meat150g

Sesame 50 grams

condiments

peanut oil

3000 grams

water

1000g

The practice of yangjiang fine frying

1.

Yangjiang fine oil cake is beautifully made. First, choose fresh glutinous rice.

2.

Then soak in water for about 5 hours.

3.

Then, grind the glutinous rice into powder and sieve the glutinous rice flour with a sieve.

4.

Take a proper amount of water and knead it into dough, then put it in a pot and cook it.

5.

Then take it out and mix the remaining glutinous rice flour and yellow sugar and rub it evenly by hand.

6.

Then knead it into a hollow powder ball with appropriate size, and add stuffing such as peanut kernel, coconut, bean paste, sesame and diced meat.

7.

Those who like to eat sesame seeds can sprinkle sesame seeds on the dough surface and fry them in an oil pan, preferably peanut oil.

8.

When frying, stir it constantly to make it even, round and symmetrical, pick it up after a few minutes, air it for a while, and fry it for three or four times until the skin is golden.

Cooking tips

1. Glutinous rice dough belongs to semi-scalded noodles, which should be cooked thoroughly when cooking, and the ratio of cooked noodles to raw flour is generally 3: 7;

2. The size depends on the need, but the skin must be thin and the stuffing should be evenly kneaded;

3. Frying depends on the expansion of warm oil to avoid frying too much.