Suye cake is a kind of Manchu food, which is very popular among Liaoning people. The production method depends on the growth of Perilla. In summer, after several times of soaking in rain, perilla leaves, which grow to the size of a child's palm, can be used. No matter how good the leaves of perilla are, they are not favored. Only perilla leaves are the right choice. Sticky rice or sticky sorghum are soaked in water, drenched, ground into flour, mixed with flour, rolled into thick skin, and wrapped with adzuki bean paste or peanut kernels, walnut kernels, cooked sesame seeds, sugar and kidney beans.

ingredients

main ingredients

1g glutinous rice flour 25g adzuki bean

ingredients

appropriate amount of oil to eat appropriate amount of perilla cotyledons 1g white sugar

production steps

1. Wash adzuki bean, add appropriate amount of water, and cook with an Adi pot until it is thoroughly cooked. 2. Add sugar. 3. Mud it while it is hot. 4, glutinous rice flour with boiling water about one-third. 5. Add cold water and mix well. 6. Wash the fresh cotyledons of Perilla frutescens and remove the old terrier in the middle (not all of them). 7. Pour a proper amount of cooking oil into a small bowl. 8, take a leaf, put some oil on the front of the leaf, opposite to the front of another leaf, daub it, and let the oil spread all over the surface of the leaf. 9. Grease all the leaves you need according to the above methods. 1. Dip a little water in your hand, take a piece of dough, knead it round, and press it into a cake, not too thin. 11. Put a spoonful of bean paste in the middle. 12, wrapped in a ball. 13. Use a leaf at the bottom. 14. You can also wrap it on both sides. 15, after the package, neat code on the steam curtain. 16. Steam on a big fire. You can stop the fire 1 minutes after boiling, and then you can uncover the pot for more than 1 minutes.

Tips:

1. Glutinous rice noodles must not be completely scalded, otherwise it is too sticky, so it is not easy to fill the stuffing. It is better to make the noodles a little harder.

2. The cotyledons of Perilla frutescens should be evenly smeared with edible oil, otherwise, they will leave the cake after steaming.