How is this unforgettable food made? Let's have a look!
Materials:
Pogostemon rugosa, red bean paste, glutinous rice flour, rice flour (sticky rice flour) and water.
Exercise:
Wash the leaves of Pogostemon cablin with clear water and drain the surface water.
Put glutinous rice flour and sticky rice flour into a bowl according to the ratio of 1: 1 and stir well. Add a proper amount of water and make it into pipeline paste.
Take a patchouli leaf, spread it flat, put a little bean paste stuffing, fold the patchouli leaf in half and wrap it with bean paste stuffing. Pogostemon can be used as cooking seasoning or cooking material. Pogostemon cablin fruit can be used as spice. )
Put the leaves of Pogostemon rugosa wrapped in bean paste into the prepared glutinous rice paste and wrap it with a layer of glutinous rice paste. Heat the oil in the pan and fry it in the oil pan.
Deep-fry until the wet sticky rice paste becomes crisp and golden in color, and then take it out of the pot. That's what I'm going to talk about today: jiaozi Pogostemon. Its skin is crisp and crisp, and its inside is waxy and delicious.
Tips:
If there is no bean paste filling, you can fry it directly with the leaves of Pogostemon cablin, which is also delicious. If you don't like sweetness, you can also make it salty. If you can't find the leaves of Pogostemon cablin, you can also replace them with mint leaves. Besides making jiaozi, you can also make Pogostemon cakes.
Pogostemon rugosa is cool and fragrant, and it is a good Chinese herbal medicine. It has the function of relieving summer heat, and it is used to make tea in summer, with fresh taste and tiredness.
This dish is suitable for lazy people to cook. Simply put, it is to use the leaves of Pogostemon to make dumpling skins, which saves the trouble of kneading dough. Make the stuffing with bean paste, wrap it with a layer of sauce, and then fry it in the oil pan. After frying, you can eat it out of the pot.