Sugar fried rounds stick together tips, fried until the rounds become large and yellow bulging, add a spoonful of sugar a few drops of water, so that it is easier to stick together.

Sugar fried rounds practice

Materials

120 grams of glutinous rice flour about 100 warm water about 20 ml of oil sugar 2 spoons

Tools

Technical

Iron pot ? Iron pot ?

Steps

Stir the glutinous rice flour into flocculent with warm water.

Knead the flour with your hands to make a soft and hard dough that is not sticky, not crumbly, and can be rolled into a ball.

Shape the dough into 4-gram rounds.

4. Heat the pan, put a little oil, put the round slowly fry on low heat, this time the round is easy to stick together, to be separated, one side of the frying yellow turn over and fry again, both sides of the frying on the good will not stick.

5. Stir-fry until the round becomes large and yellow bulging, add a spoonful of sugar drops a few drops of water, continue to stir-fry two, you can turn off the fire on the plate.

6. The surface is coated with sugar and tastes crispy and sweet.

Note

Add a spoonful of sugar drops a few drops of water, the fire should be turned off a little lower, to avoid spattering.

Sugar fried rounds are a specialty sweet of Jiangsu Yangtai region, with a wonderful taste of cooked but not burnt, crispy outside and glutinous inside.

Generally the simple processing into a round food can be eaten collectively referred to as "round". For example, the meatballs made of lean meat used to be eaten in the south on New Year's Day are called "rounds" or meatballs. Some places to wet grinding of glutinous rice flour made of dumplings called round.