Grey juice dough is a famous Han snack in Ningbo
Egg size, flat round, brown, frozen-like translucent
The water in his hand is watery, trembling
Like a piece of handicraft; It tastes cool, smooth and tender
Non-stick teeth, and the colder the better, it is the best summer snack
You can only eat the original gray juice dough in the countryside farmhouse
The reason may be on the straw
The ash juice dough has a unique flavor of the countryside
It was an authentic local taste
Only a country mother with a pair of rough and dexterous hands can make such a "taste"
The city's stall vendors and restaurant supermarkets are hard to imitate
method:
1. Take the ash juice. Burn the red straw to ashes and place it in the basin, pour a small amount of water, filter and take the juice for later.
2. Soak the rice. Put the washed morning rice into the basin, pour in the appropriate amount of water (to spread the rice prematurely), usually soaking for 2 hours.
3. Grinding powder. The morning rice that has been soaked for 2 hours is fished out and ground by hand, and the water is put while grinding the rice.
4. Stir. After grinding, pour directly into the pot and simmer over low heat, and constantly stir clockwise with a spatula, gradually add brown sugar and ash juice water, wait for the water to grind the powder, cook until eight ripe and the color is slightly yellow, then out of the pot, while hot, rub by hand into a circle of about three or four centimeters in diameter.
5. Basketing. Put the rolled balls in a steamer basket with a steamer cloth and steam for an hour, and when it is halfway through the steaming, add cold water to the pot once until the color is dark brown.
In fact, the practice of gray juice dough is very simple
As long as you use a snack, you can definitely make a delicious gray juice ball