1. rice cake

(1) 1, grams of glutinous rice, 2 grams of sugar, 2 grams of hemp seeds, 2 grams of green plums, 2 grams of raisins, 2 grams of preserved peaches and 2 grams of white lotus.

(2) First, wash 1,g of glutinous rice, soak it in water for 24 hours, steam it in a drawer, take it out, mash it with a wooden stick, and spread it to cool for later use.

(3) 2 grams of white sugar, hemp seed, green plum, raisin, preserved peach, wax gourd strips and white lotus are stirred to make stuffing.

(4) Brush a layer of lard in the square plate, spread the smashed 1 cm thick glutinous rice, put a proper amount of stuffing in each layer, and spread three layers.

(5) After steaming in a pan, cut it into small pieces with a knife and serve.

2. Frying pile

(1) Materials: 5 grams of glutinous rice flour, 1 grams of sugar and 2 kilograms of crude oil.

(2) Take 1g of glutinous rice flour, mix it with clear water, knead it into a dough, cook it in a boiling pot, take it out and put it on a chopping board, mix the remaining 4g of cake rice flour and add sugar, and knead it repeatedly with your palm until it is tough and sticky (if it is too dry and hard, add a little hot water and knead it again), that is, glutinous rice flour dough.

(3) Divide the glutinous rice flour dough into two equal parts, knead them round and flatten them respectively, knead them into a hollow ball shape, leave a small hole, inflate them and seal them quickly, so as to form two fried dough blanks.

(4) When the oil is drained from a hot pan, when it is heated to 12℃, gently put the fried pile blank into the hot oil, turn it over with long chopsticks while frying, so that it is evenly heated, fry it until it is twice as large as the original blank, fry it again in the same way after it is completely cooled, and repeat it for 3-4 times to expand it to the size of volleyball.

3. Oil paste

(1) 2,3 grams of glutinous rice, 7 grams of red sugar and mung bean stuffing, and 7,5 grams of peanut oil (about 375 grams).

(2) Grind glutinous rice into slurry, and pour it into a cloth bag to dry the water. Dry pulp breaks up.

(3) Put the red sugar into the pot, add 2g of water and boil it into a thick liquid, filter out impurities, and knead it with the broken dry pulp to form a sticky sugar ball. Each time, take 75 grams of sugar dough, slightly flatten it, wrap it in mung bean stuffing, pinch it tightly, put it on clean gauze, and slightly press it into a concave shape with your fingers to make a green cake.

(4) Add peanut oil into the cauldron. When it is heated to 4%, put in the oil paste, fry it with low fire until it rises to the oil surface, and then use medium fire. When the oil temperature rises to 6%, continue frying the oil paste, and when it is golden brown, take it out and drain the oil.