A little ice is more delicious(tang bu shuai shao shao bing zhen geng mei wei )

A little ice is more delicious

Introduction:

"In fact, strictly speaking, there are some differences in the sugar I made this time. One is that I didn't add ginger, the other is that the syrup was replaced with sugar water... The reason is very simple, I don't like it, ha ha ~ ~ in fact, cooking is like this. You don't have to follow the menu rigidly, you can modify it according to your own preferences and so on ~ ~ without the ginger you don't like, the thick syrup is replaced by a relatively thin sugar water, and the sour and sweet dried cranberries, the final product is not so sweet ~ ~ in addition, it's a little iced after air cooling Materials: 115g water milled glutinous rice flour, 100g water, 30g brown sugar, 20g white sugar, 20g peanut, 20g dried cranberry and 1 egg

Production steps:

Step 1: pour a little oil into the pot, pour in the peanuts and stir fry them over low heat

Step 2: let cool

Step 3: peel the peanuts and put them in a bag

Step 4: crush with a rolling pin

Step 5: standby

Step 6: continue to use the remaining bottom oil in the pot, break up the eggs, pour them into the pot and spread them into a thin egg skin

Step 7: let cool

Step 8: shred for standby

Step 9: cut up the dried cranberries and set aside

Step 10: slowly add 100g water into the glutinous rice flour and knead it into a ball

Step 11: then divide it into small dosage forms of uniform size, and rub it round, that is, glutinous rice round

Step 12: put proper amount of water into a clean pot, bring to a boil, and pour in glutinous rice balls

Step 13: cook over medium heat until the ball floats

Step 14: take out the cold water for standby

Step 15: take another pot, pour in 200g water, add brown sugar and white sugar

Step 16: bring to a boil over medium heat

Step 17: take out the cooled glutinous rice balls and pour them into the pot

Step 18: turn the heat down and cook until the sugar water is slightly thick. When serving, add some peanut chips, cranberry chips and egg skin

Materials required:

Shuimo glutinous rice flour: 115g

Water: 300g

Brown sugar: 30g

Sugar: 20g

Peanut: 20g

Dried Cranberry: 20g

Egg: 1

Oil: right amount

Note: 1. When frying peanuts, pay attention to cool oil in the pot, and use a small fire; pay attention to stare, do not stir too long; I was a little careless, it was a little fried paste.. 2. Don't pour all the water into the dough at one time, add it slowly, and decide how much water to add according to the state of the dough; 3. The size of the glutinous rice balls can be decided according to your own preference, and it's better to pay attention to the head's size; 4. The weight is a little more, which is suitable for three or four people to eat together;

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Tang Bu Shuai Shao Shao Bing Zhen Geng Mei Wei