These three steps are important to make a crispy, sticky, delicious and delicious Guyue Hu Triad Clay
For people who like sticky food, the most common delicacies are rice dumplings and tangyuan, but there is a delicious snack of traditional sticky food that we often overlook, this food is from the traditional cuisine of Sichuan, which is known as the country of Tianfu - Guyue Hu Sanhe Mud, Crispy and Delicious Guyue Hu Sanhe Mud, rich in nutrition, suitable for all ages. But if you want to make the Guyue Hu Sanhe mud delicious and delicious, these three steps are very important.
The first is the choice of materials and the amount of these materials added. The choice and use of ingredients is a key step in determining this delicacy, and too many ingredients will make the dish sweet. Too few ingredients will make this dish taste bad, so when we make this dish, we must pay attention to the selection of ingredients and the number of ingredients.
So let's first introduce the ingredients used to make this dish and the amount of ingredients used in these ingredients.
Our main ingredients are 300 grams of glutinous rice, 200 grams of rice, 250 grams of cooked black bean flour, 25 grams of cooked white sesame powder, 50 grams of honeydew melon strips, 50 grams of crispy walnut kernels, 50 grams of cooked peanut kernels, 50 grams of orange cakes, 10 grams of honey roses, 500 grams of sugar, 2000 grams of water, 250 grams of lard.
When we choose ingredients, we must choose ingredients that look bright, such ingredients are better, and such ingredients will make this dish more delicious.
Then in terms of production methods, when we make this dish, we must remember the order in which these ingredients are put into the pot, try to put the materials that are not easy to fry first, and then put in some ingredients that are easy to fry, so that some ingredients are already very cooked but some ingredients are still raw.
After we have introduced these ingredients, we will introduce you to the steps of making this ancient moon hu triad mud.
1. Wash the glutinous rice and rice, then blanch it in hot water at 80 ° C, fish it out and put it on the sieve with a damp cloth cover, let it sit for about 1 hour, wait until the water is drained, then put the drained rice into a clean pot, and finally fry the rice over medium heat until it is slightly yellow and put it for later. Remember to be sure to stir-fry slowly, so that the moisture in the rice will be easy to fry dry, and the powder will be more delicate when grinding later.
2. Stir-fry the slightly yellowed glutinous rice and rice with stone grinding or milling machine to grind into powder. When we are grinding flour, we should pay attention to the fact that the proportion of glutinous rice and rice added is the same. The food that comes out of this is crisp and sticky.
3. Orange cake, honey winter melon strips, peanut kernels, walnut kernels are chopped into fine grains and set aside.
4. Put the pot on the high heat, add about 2000 grams of water, add sugar and stir well, then add honey roses to boil into sugar water, wait until thick and then turn to low heat to boil for 5 minutes, add the rice flour and black bean flour that have been ground before into the pot, keep the low heat and continue to heat, stir well into a thick mud to form a triple mud, and finally use a bowl to set aside.
5. Wash the wok again and put it on the medium heat, add the lard to heat, add the three-in-one mud, stir-fry the aroma, add sesame powder, peanut grains, walnut grains and then fry until crispy, and finally add orange cake grains, sugar winter melon grains and stir-fry evenly.
Finally, there are some details about making this dish, which is simple to make, but we are making this
When cooking, be sure to keep these details in mind:
1. Rice and glutinous rice do not have to be blistered with 80 degrees Celsius, but can also be fried after the warm hot water bubbles of 60-70 degrees Celsius are raised. The purpose of soaking rice is to be a little more crispy when stir-fried.
2. The ground rice noodles and black bean flour should be sieved to make the powder more delicate and uniform, and the food made is more delicate and delicious, reducing the graininess.
3. When stirring the three-in-one mud, the fire can not be too large, because the water absorption rate of the powder is not completely fixed, if the fire is too easy to boil, and we can boil more when boiling sugar water, and then scoop up a part of the spare, in the process of stirring if it is found to be too dry, you can add spare sugar water.
4. When frying the three-in-one mud, it should be fried until the degree of spitting oil, and the fire is based on the principle of medium heat.
This dish is crispy and sticky, delicious, sweet but not greasy, but also a more homely sweet, we ourselves when making this dish, we must pay attention to the above three points. If you have any suggestions, you can leave a comment below.