Fried glutinous rice(zha nuo mi ba )

Fried glutinous rice

Introduction:

"I think of the fried glutinous rice bar I used to eat when I was a child. It's sweet and glutinous. It's delicious. In the past, the glutinous rice bar was made by washing the glutinous rice and soaking it for 1-2 days. On the third day, the glutinous rice was poured into a small bamboo sieve to let the water flow dry. A small stone mill was used to grind the glutinous rice into flour by hand. Then it was poured into the washed gauze and tied tightly. The extra water pressure was dried with a big stone to make the wet glutinous rice flour. It's better to use it for frying and frying than to use dry glutinous rice powder to soak and make it soft and delicious. "

Production steps:

Step 1: knead the wet glutinous rice flour and wake up for 1-2 hours

Step 2: cut half of the red grain into small pieces

Step 3: knead the wake-up glutinous rice flour into a small ball, press a hole, and fill a small piece of brown sugar into the hole. Roll them into small circles

Step 4: put vegetable oil into the pot, put the dough into the pan and fry it. When it turns yellow, turn down the heat and fry it slowly. When it is golden, take it out and put it on a plate.

Materials required:

Glutinous rice flour: half a Jin

Brown sugar: right amount

Vegetable oil: right amount

Note: when frying, the glutinous rice bar may burst. You must be careful. If you don't pay attention, you may be scalded by oil. Be careful, be careful, be careful.

Production difficulty: Advanced

Technology: deep fried

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Zha Nuo Mi Ba