1. grinding: grinding clean rice into flour. In the past, it was necessary to soak the molted rice in water for about half an hour, then wash it for 3-5 times, then put it in a container to filter the water until the rice was soaked, and then press it into flour with a grinder. If the food is not processed at any time, it needs to be spread out and dried after grinding to avoid mildew.

2. Hot noodles: put the flour into a basin and mix the noodles with boiling water of 80-90 degrees;

3. Cooking: Prepare half a bowl of clear water, put it beside the basin, dip your hands in clear water, take fist-sized dough, put it on the steamed bread and knead it into a steamer. When all the dishes are cooked, simmer slowly. After the water boils, simmer on low heat 13-20 minutes (adjust the time according to the amount of steamed food).

4. Take out the pot: shovel the steamed bread directly into the pot, and cover the pot cover to cool it slightly;

5. Mix dough: when the temperature of steamed bread is not hot, add proper amount of dry white flour (the more flour, the sweeter the taste), dip it in sesame oil water (warm water with proper amount of sesame oil) and make dough;

6. Pull the lamp: First introduce the most common round lamp pulling method, prepare a white thread of about 1 m, soak it in sesame oil water for later use, take out a piece of dough and knead it into a cylinder with a diameter of 3 ~ 4 cm, hold one end of the white thread with your mouth, hold the other end with your hand and wrap it around the cylinder, and straighten the thread head vigorously during handover, and operate circularly. Soak it in sesame oil water by hand to shape the cake pieces and put them evenly on the cover curtain (generally refers to the flat plate for holding pasta). In addition, it can be made into various shapes by hand, or zodiac, or flowers and birds.

7. fry the lamp: put a little cooking oil in the pot. When it is 60% hot, put the lamp in and fry until the cotton is golden on both sides and soft in the middle. In the past, limited by economic conditions, mainly fried food, with the improvement of living standards, gradually evolved into fried food, with better color and taste than fried food;

8. Edible: After frying or frying, it can be eaten directly or dipped in white sugar. Tenderness on the outside and sweetness on the inside.

Modern production method

1. grinding: grinding clean rice into flour. In the past, it was necessary to soak the molted rice in water for about half an hour, then wash it for 3-5 times, then put it in a container to filter the water until the rice was soaked, and then press it into flour with a grinder. If the food is not processed at any time, it needs to be spread out and dried after grinding to avoid mildew.

2. Hot noodles: put flour into a basin, add appropriate amount of sugar, and use 80-90 degrees boiling water to make dough;

3. pinch the lamp: knead the small dough into a round cake with a diameter of 3-4 cm, or the zodiac or flowers and birds.

4. Fry the lamp: put enough cooking oil in the pot, put the prepared lamp when it is 70% hot, and fry it with chopsticks until it is cooked.

5. Edible: After frying, it can be eaten directly or dipped in white sugar, which is tender outside and sweet and greasy inside (the taste is worse than that made by traditional methods).

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