Sichuan first fried rice cake method
Prepare 1000g glutinous rice flour and 100g white sugar or yellow sugar.
Prepare100g of peanuts and fry them in a pan. Let the pan cool.
Put the fried peanuts and sugar into a blender and break them.
Knead glutinous rice flour with boiling water until it is tough.
Knead glutinous rice is wrapped with peanuts and sugar. Knead into a crescent.
Beautiful Baba is ready.
Put the pot on the shelf. After the oil is boiled, put the prepared Baba into the pot and fry until golden brown. You're finished. You can try it.
Exercise 2
First weigh out 10 kg of glutinous rice with a scale (of course, the quantity is not limited), and then soak it in water in a bucket or basin. Note that if it is soaked in the morning, you can wash the rice at 8: 00 to 9: 00 pm, add half of the water to the pot (neither too much nor too little when adding water), then put the steamed vegetables in the pot until white mist appears in the steamed vegetables (this is because the steamed glutinous rice is not only beautiful in color, but also beautiful in color), and then put the washed glutinous rice on the steamed vegetables, preferably with transparent gauze to prevent the glutinous rice from falling off the pot. Finally, cover it. If it is 10 kg of glutinous rice, it can be steamed in about an hour.
When steaming glutinous rice, we wash the mung beans. We can put mung beans directly in the pot without soaking. When cooking, we have to wait for the water to boil before putting mung beans into the pot. It not only takes a long time to cook, but also tastes good. It takes about half an hour for five kilograms of mung beans.
The glutinous rice is steamed, so you can't open the lid at once. Stew the glutinous rice for a while, and be careful not to stew for too long. Glutinous rice will not work when it is cold. You can't open the lid immediately, because if you open it, there will be steam around the lid. Steam hitting glutinous rice will not only dilute it, but also stick to your hands when you eat it. Then mash the glutinous rice in the glutinous rice machine, and you will see the glutinous rice come out of the machine in rolls and use it in the pot. Then put it in a pot and cover it with a plastic bag on the freshly brewed glutinous rice paste, which will not only keep the glutinous rice paste warm, but also make it soft. If the plastic bag is not covered, the sticky rice paste will dry in the wind.
At this time, mung beans are ripe. Stir-fry the cooked mung beans in a pot. When frying, put the vegetable oil first, and then put the cooked mung beans in. When mung beans are fried to a certain time, you can add salt and chives. After frying, mash the mung beans with something, and then knead them into a small original ball as big as glutinous rice balls. Knead them into balls one by one and put them in a basin.
Let's put glutinous rice paste and mung bean paste together and blend them into one. First, knead the glutinous rice ball into a small ball, spread it out slowly by hand, and spread it into thin slices like dumpling skin. Then put the kneaded mung bean dough on the glutinous rice paste skin, wrap it with glutinous rice paste sheet, press it on your hand and press it into a circle. Then put it away and circulate it continuously until the mung bean dough is wrapped.
After the package is finished, you can put the vegetable oil in the pot and fry the glutinous rice cake in the pot. The fragrant fried glutinous rice cake is ready.