Chinese yam, glutinous rice flour, cooked noodles, bread crumbs, starch, eggs, sweet osmanthus, peanut oil.

Folding practice

1. Peel the yam, wash it, put it in a pot, steam it over high heat (about 12- 15 minutes), take it out and press it into yam paste.

2. Boil the cooked noodles with hot water and beat the eggs into egg liquid.

3. Add the flour, glutinous rice flour and dough into the yam mud, and then make them into round cakes respectively.

4. Dip the yam cake in the flour and egg liquid in turn, wrap the bread crumbs on the outermost layer, and fry in the oil pan until golden brown.

Ingredients: 600g yam, 20g melon seeds, 300g jujube paste, 60g cooked flour, 60g honey, 60g sugar160g oil1000g (actual consumption100g) and 40g lard.

Method and usage:

(1) Wash the yam, steam it, peel it, press it into mud, mix it with cooked flour, knead it evenly, roll it into long strips, cut it into small pieces, roll it into discs, put 1 serving of jujube paste and melon seeds on each disc, wrap it into buns, and roll it into cakes for later use.

(2) Put the pan on fire, pour in the oil, and when the oil is 70% hot, pour in the yam cakes one by one, fry them into persimmon yellow, and pour them into the colander.

(3) Leave a little oil in the pot, reset the fire, add 60 grams of honey, sugar and water, add yam cake after saccharification, add lard after sweat is concentrated, and turn over and take out the pot.