Juicy glutinous rice jujube(mi zhi nuo mi zao )

Juicy glutinous rice jujube

Introduction:

"I've eaten this dish in a restaurant before. I remember that nano likes it. I made it by feeling. It doesn't seem to be steamed in the restaurant. Mi Ma made it by herself. She advocated steaming, but the result was OK. But this time, her daughter only ate dates instead of glutinous rice noodles, which made her mother dig out one by one, ha ha."

Production steps:

Step 1: raw material map, red dates need to be softened in advance.

Step 2: put the milk powder and sugar in the basin together with the glutinous rice flour.

Step 3: add appropriate amount of water and stir while adding to form coarse particles.

Step 4: make dough by hand and set aside.

Step 5: with the help of scissors or other tools, remove the jujube nucleus to keep the integrity of jujube as much as possible.

Step 6: knead the dough repeatedly.

Step 7: divide into small groups and brew in the middle of jujube.

Step 8: place the plate on the open cage of the water boiler.

Step 9: steam over high heat for 12 minutes.

Step 10: take another small pot, add two teaspoons of water and sugar.

Step 11: add a spoonful of starch water.

Step 12: bring sugar to a boil and thicken.

Step 13: pour the sauce on the steamed jujube.

Materials required:

Jujube: 15

Glutinous rice noodles: 50g

Sugar: 20g

Milk powder: 20g

Note: milk powder can be changed into milk, the main purpose is to have milk fragrance in the finished product, it does not matter. In fact, this dish was originally intended to put honey, but later it was found that there was no honey left, so it was temporarily changed to sugar water.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet

Chinese PinYin : Mi Zhi Nuo Mi Zao