Sesame ball is made of glutinous rice flour kneaded into shape with sugar, oil and water, and then deep-fried in a pot. It is named after its round shape and its surface is covered with sesame seeds. Don't underestimate this small, simple hemp dumplings, each indeed the name is not quite the same. North China is generally called hemp dumplings, the Northeast called hemp round, Hainan called Zhenbao, Guangxi called oil pile, Guangdong, Hong Kong and Macao called pan-fried pile. Fillings such as hemp mushrooms and bean paste, some do not. Guangdong, Hong Kong and Macao is also a common New Year's greeting food, "fried heap reel, gold and silver house" meaning. There is another kind of pomegranate flower pan-fried heap, there is a red flower-like object on the top, shaped like a pomegranate, meaning many children.

Ma-tuan, eaten as a child more of a snack, is made of glutinous rice flour with sugar, lard and water kneaded into shape, and then deep-fried into the frying pan. Because of its round shape, the surface is coated with sesame seeds, so the name of the dough. Boil water in a pot, after the water boils, take a small amount of dough (about one-fifth) let go of the water to cook until floating, fish out the dough and then mix with the rest of the dough and knead well (so that the dough is not easy to crack when frying the dough) slept enough to sleep up in the morning, bite on the outside of the two burnt soft dough, seems to be a big dough, the internal but there is a cavity, a mouth full of sesame aroma, crispy outer shell with a sweet filling!

With or without sesame seeds, it's delicious.

Wrapping sesame seeds can be dipped in water on the dough to facilitate the sesame seeds on it, wrapped in sesame seeds, be sure to use your hands to clutch a little more, so that the sesame seeds are tightly coated to the top of the dough, or else frying, sesame seeds are easy to fall off. Fried dough, put the dough into the pot do not easily with a hand spoon to touch him, because the dough will become particularly sticky under the pot preheating, particularly soft, so direct contact with the dough will lead to deformation. So to gently shake the pot, to prevent him from paste, and so after the dough floats to use a hand spoon Speaking of dough, I first ate when I was an apprentice, which time we have a pastry aunt, every time the guests point "fried dough" when she did a few more to take to me to eat. At that time looked at the aunt skillful technique is very envious, with the push of time.