Rock sugar Xianglian
Ingredients: Xianglian 150 g.
Ingredients: 25 grams of cinnamon balls, 35 grams of fresh pineapple, 10 grams of red and green cherries.
Seasoning: alkaline noodles 1 g, rock sugar 250 g.
Preparation:
1. Put the Xianglian and the alkali noodles together in the basin, add warm water, wash with a brush to remove the outer skin, change the water to wash several times to remove the alkali taste, fish out and poke in with a small bamboo stick to remove the lotus heart, put it in a bowl, add 150 grams of warm water, steam it on the drawer until soft and rotten; wash the cinnamon meat with warm water, soak for 5 minutes and set aside; peel the fresh pineapple and cut into 1 cm cubes.
2. Put the wok on medium heat, put 500 grams of water, then add rock sugar to boil, until the rock sugar is completely dissolved, end the pot off the heat, filter out the impurities with a sieve, add cinnamon meat pine dream and red and green cherries to boil.
3. Decant the steamed Xianglian, put it in a large soup bowl, and then pour the cooked rock sugar water and ingredients into the large soup bowl, and the lotus seeds float on it.
Dried steamed Xianglian
Ingredients: Xiangbailian 200 g.
Ingredients: 25 g glutinous rice, bean paste filling 75 g.
Seasoning: 150 g sugar, 40 g cooked lard.
1. Xiangbai lotus processing and washing, remove the lotus heart, put the water pot in the pot to boil, fish out the bowl, add 50 grams of sugar and a little boiling water, steam for 10 minutes, take out and let cool. Wash the glutinous rice, put it in a bowl, add a small amount of water, steam the upper drawer over high heat to make glutinous rice, add 100 grams of sugar and 30 grams of cooked lard and mix well.
2. Take a button bowl, smear 10 grams of cooked lard on the side of the bowl, put the Xiangbailian neatly stacked on the edge of the bowl, fill it with steamed rice, slightly concave in the middle, put in the bean paste filling, steam on the drawer for 25 minutes, take out the flip button and put it on the plate.
Pluck the silk Xianglian
Ingredients: Xianglian 250 g.
Ingredients: 15 g of cooked sesame seeds.
Seasoning: 50 g flour, 750 g cooked lard (about 60 g), sugar 200 g.
1. Soak the Xianglian in warm water to soften, remove the lotus heart, put it in a bowl, steam for about 10 minutes, take out the Xianglian to control the net water, and roll evenly on the surface with a layer of flour.
2. Put the net pot on the fire, put the cooked lard to 60% heat, use chopsticks to put the Xianglian into the oil pan and fry it until the color is yellow and bright, and fish out the control net oil.
3. Leave a little bottom oil in the net pot, put in the sugar to melt and have small bubbles, pour in the fried Xianglian, quickly stir-fry so that the sugar juice is evenly wrapped on the Xianglian, pour it into the oiled dish, sprinkle with cooked sesame seeds, and bring cold boiled water to the table to dip together.