Tusi jujube(ba si jin zao )

Tusi jujube

Introduction:

"It's a good dish, but I failed to make it. To sum up, the embryo of Zizyphus jujuba is too big, and then the shell is not fried hard to take out the oil. So even the shell was pulled up when the wire was drawn. "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel and steam the yam. (it can also be washed and steamed with skin)

Step 3: the Steamed Yam is pressed back into mud with a knife, and it will be more delicate if you rub it with your hands.

Step 4: make the yam mud into a small cake (put starch into the plate in advance to avoid sticking)

Step 5: wrap in the bean paste and knead into the shape of a small jujube.

Step 6: under the oil pan fried, the shell must be fried crisp fried hard.

Step 7: deep fry until golden and crisp, remove and drain.

Step 8: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

Step 9: stir fry the sugar over medium low heat.

Step 10: turn the heat down and stir fry until it dissolves.

Step 11: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.

Step 12: pour in the fried ingredients. Stir fry quickly until the sugar juice is evenly wrapped. Remove from the heat.

Step 13: pull the silk!

Materials required:

Yam: right amount

Red bean paste: right amount

Sugar: right amount

Starch: right amount

Edible oil: right amount

Note: the embryo of Zizyphus jujuba should be smaller, and the shell must be fried hard, or even the shell will be pulled up when drawing.

Production difficulty: Advanced

Process: wire drawing

Production time: half an hour

Taste: sweet

Chinese PinYin : Ba Si Jin Zao