Black garland persimmon(hei jia lun shi bing )

Black garland persimmon

Introduction:

"I eat too many persimmons. I usually eat them as soon as I buy them. Today, I'd like to have another way to eat them. I'll make them into persimmons. I'll use black Garonne dried persimmons as stuffing. After frying, they're crispy on the outside and waxy in the inside. They're sweet and sour. If you're interested, please do it quickly!"

Production steps:

Step 1: materials required.

Step 2: peel and pedicel the persimmon and mash it with a cooking machine.

Step 3: add the glutinous sugar into the persimmon paste and make a dough.

Step 4: take a small portion of dough and press it into a disc, wrap it in the handle and squeeze it tightly.

Step 5: round the persimmon, thin it into a circle, and stick a little black sesame.

Step 6: heat the pan with a little oil and fry the persimmon until golden on both sides.

Step 7: pan fry the persimmon and serve.

Materials required:

Red persimmon: 5

Glutinous rice flour: 220g

Black galenti: 90g

Sugar: 50g

Black Sesame: right amount

Note: small reminder: dough should not be too soft, otherwise it is not easy to operate, appropriate hard, do not worry about the taste, because it is glutinous rice flour, a fried very glutinous.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hei Jia Lun Shi Bing