Ingredients

(Ingredients)

Pork fat...200 grams of eggs...2 pieces

Cooked sesame seeds Rice noodles...125g honeydew melon strips...15g

Yin rice...75g candied dates...15g

Fried rice noodles... 150g peach preserves....20g

Brown sugar....125g cooked lard...175g

White sugar....200g

Preparation method

(Cooking method)

1. Cut honeydew melon strips, candied dates, and peach preserves into small pieces the size of mung beans, and mix with brown sugar, white sugar, and sesame powder , 150 grams each of lard, mix thoroughly, and roll into 20 sugar-filled balls.

2. Chop the fat into minced meat, put it in a bowl, add eggs and mix well, then add fried rice noodles, knead well, and roll into 20 balls. Stuffing skin.

3. Soak the rice in 70% hot water for about 5 minutes, drain, and then pour water to loosen it.

4. Separate the stuffing skin. Wrap with sugar filling and a layer of Yin rice on the surface. Put it in a bowl and steam it in a basket for half an hour until cooked. Take it out and let it cool. Then pour 25 grams of lard on it, steam it in a basket again, take it out and sprinkle with the remaining 50 grams of white sugar. Serve.

(Key to craftsmanship)

1. Yin rice is a replica of glutinous rice used in Sichuan households. It is made by soaking the glutinous rice, washing it, and draining the water.

After being steamed and heated in a cage or retort, the rice is placed in a cool and ventilated place to dry.

2. This is the traditional method of field banquet. If it is served to a medium to high-end banquet, the sesame balls should be small and exquisite. , just a snack.