"Tang Shuai" is a traditional delicious snack in Guangdong. It tastes crisp, sweet and fragrant. Tang Shuai is made of glutinous rice flour through a special cooking process, not fried or boiled, which is healthier to eat. Tang Shuai is often called jiaozi's "twin brother" because they are all made of glutinous rice flour and boiled in water. Sugar dumplings are not only delicious, but also have rich and colorful use value. Below, I will share with you in detail the making method of sugar dumping, so that relatives can make it when they want to eat.

First, prepare each raw material, put glutinous rice flour and glutinous rice flour into a neat cauldron, mix them evenly, and then add130g of water to glutinous rice flour in batches.

While draining water, knead the dough by hand until it becomes smooth glutinous rice batter, and then let it rest for a while. In this case, prepare peanuts and white sesame seeds respectively in advance.

Without oil, immediately put the peanuts into the wok, stir-fry until they change color, and then take them out. Twist off the red clothes of peanuts, then put white sesame seeds into a frying pan, dry-fry until fragrant, take them out, and put the fried peanuts and white sesame seeds into a wall-breaking machine together. Crush according to your own hobbies. At this time, the glutinous rice batter is similar to waking up. Divide it into18g flour dough, and then knead the dough into small balls. According to this method, every ball is done well.

Add water to the pot. When the water boils, pour in the cooked jiaozi and start cooking. At the same time, start another pot, add the old brown sugar, add100g water, and stir while heating until it becomes sugar paddle water.

At this time, you can find the steamed rice balls floating down. After cooking for 2 minutes again, you can take it out, immediately put it into the sugar juice, add three or four slices of ginger, and cook it slowly with slow fire, paying attention to continuous stirring to avoid sticking to the pot.

Until jiaozi is evenly covered with sugar juice and the sugar juice becomes sticky, you can turn off the fire, take it out of the plate, sprinkle peanuts and sesame seeds on it and enjoy it.

Glutinous rice flour, a sugar-free raw material, is actually a kind of food with rich use value, which is rich in protein and its various nutritional elements. It has a certain auxiliary effect on strengthening the spleen and nourishing the stomach, nourishing yin and blood, and glutinous rice flour can also be used to make various sticky snacks, such as jiaozi, mashed potatoes, snowballing usury and so on. Every kind of food is rich in flavor, and the sugar-free, together with ginger slices and brown sugar, can play a certain practical effect of dispelling cold.

Because glutinous rice flour is sticky, in order to prevent some people from getting used to it, glutinous rice flour can be added in moderation. The bigger the glutinous rice flour is added, the less sticky it is. Therefore, everyone should pay attention to the appropriate addition. When kneading dough, water should be gradually added in batches, and the batter must be moderate in hardness and no particles. The sugar made by this method is delicious, and the elderly and children at home can eat it with confidence.