This is a famous snack in the south, in our side is called "sand pile", in the past, when my grandmother was there, on New Year's Day to do. The first step is to pick out the small stones. When the rice is harvested in the sun in Wotang, small stones are mixed in, and the machine breaks them up when the rice is being milled. It is important to pick out these impurities before use; if you don't, you may break your teeth in your mouth, which is not a good taste.

After the picking is done, Grandma starts to wash the glutinous rice, and the rice water is poured into a wooden bucket, which should not be wasted, as it is a good feed for pigs. Then soak the glutinous rice for a few hours, then grind it into rice paste, pour it into a cotton bag, tie the bag tightly, put a big stone on top and squeeze out the water, which takes a few hours to get wet powder.

Then it's time to roll the powder, pour the wet powder into the basin, add the right amount of yeast, sugar and constantly rubbing, and rolling the same requirements of the dough, that is, three light. Then rest for 30 minutes, continue to rub and rest, total **** 3 times. Let the powdered dough fully fermented, so that the operation, when fried, it will form a hollow.

Then roll the glutinous rice flour dough into long strips, pull out small doses, rolled into a round shape. In practice, it is randomly rolled a few times, do not have to be as beautiful as soup dumplings. All finished, Grandma began to fry, we gathered around the side to watch, the mouth began to hold back the flow out.

Burning hot oil, the stove only left a wood fire, Grandma put the glutinous rice flour dumplings into the frying pan in order, at first the dumplings are sunk to the bottom of the pan, after a while, will float to the surface of the oil. After a while, they will float to the surface of the oil. At this time, Grandma used a slotted spoon to press the balls into the bottom of the pot, in the process, the balls will slowly become bigger and bigger, and then fry them until they are golden brown, and then pull them out of the pot to control the oil.

Then put into the powdered sugar while it is still hot and rolled inside, so that the doughnut is coated with powdered sugar, the finished product looks like a pile of sand, so the name of the sand pile. We can't afford to do much more, the throat has already reached out claws, not waiting for Grandma to speak, manpower a, open mouth to bite, outside the crispy glutinous, sweet sweet, hot mouth is also worth it.

By the way, the oil patties, our side is called "fried pile", also made of glutinous rice flour, rolling fermentation and sand pile. The difference is that after rolling into a round shape, it is rolled in raw white sesame seeds to make the dough coated with sesame seeds. The frying process is also the same, the whole process of small fire, see the mochi floating up, keep pressing their heads down, frying until light yellow, fishing out the oil control.