Sugar does not fling, belongs to Cantonese desserts, is one of the traditional cantonese famous points. It is also known as Ruyiguo, is the twin brother of Tangyuan, but it is smoother and sweeter than Tangyuan, which can wake up the spleen and drive away the cold, and is a fragrant food suitable for all ages. Have you eaten?
There is a myth and legend about the origin of sugar not being thrown. During the Daoguang years, there were many people who smoked big cigarettes in the Dongkeng area of Guangdong, and Lu Dongbin, one of the eight immortals, hid the elixir that could cure smoking addiction in glutinous rice flour pills, and then made a sweet "sugar does not fling" with syrup, which means that the powdered sugar sticks to the dan and does not separate, and then he transforms into an old man who picks up the burden and sells along the street. Since then, Dongkeng's "sugar does not fling" has gradually become famous.
Today, sugar has become a famous snack in the country, and it is a matter of course for outsiders to travel to the local area and eat a bowl of local sugar. In fact, we do it at home, it is also very simple, and it can be said that it is simple to be unspeakable, the material is ordinary, you can buy it everywhere, a few steps a few minutes, you can eat the snacks that drool without leaving home. The key point is that ginger is used in this delicious dish, so it has the effect of driving away cold and keeping warm, the taste is first-class, and it is best to eat in autumn and winter. Detailed practices to share with you.
【Ingredients】: 100 grams of glutinous rice flour, 85 grams of warm water, 1 small piece of ginger, brown sugar, 1 handful of peanut rice, cooked white sesame seeds.
【Specific method】:
1, let's first make the ingredients of sugar without flinging. Take raw peanut rice, put it in an oil-free wok, heat it over low heat, and stir constantly to heat the peanuts evenly.
2: Sauté the peanuts until fragrant, browned and yellow, turn off the heat and let cool until warm.
3, grab a handful of peanut rice, put it in the palm of your hand, rub it with both hands, and the red coat of peanut rice can be easily rubbed off.
4, remove the red coat of fragrant peanut rice into the food bag, drive away the air, tie the bag mouth, use the rolling pin to crush the peanut rice, do not crush into powder, with some granular feeling is better. Then mix well with the cooked white sesame seeds, and we are ready to make the ingredients without flinging the sugar.
5. Take glutinous rice flour, add an appropriate amount of water, and stir into a state without dry powder. According to the water absorption of glutinous rice flour, the amount of water used is appropriately adjusted.
6, start, put the glutinous rice flour and into a soft and moderate glutinous rice flour ball.
7: Then rub the glutinous rice flour balls into one by one with the palm of your hand, and the size should be consistent.
8, take the pot to boil water, after the water boils, the rice balls are cooked and then fished up, and the cold water is used twice to prevent sticking.
9: Wash and slice the ginger, remove from the pot with brown sugar and add half a bowl of water.
10: Bring to a boil, reduce heat and simmer for another 3 or 5 minutes.
11: Put the cooked rice balls into the pot and turn them frequently to make the rice balls evenly colored. Collect the juice until the soup is thick and turn off the heat, pick out the ginger slices do not.
12: Put the dumplings into a bowl, pour in a few tablespoons of thick sauce, sprinkle with the sesame peanut crumbs we made in advance and eat. Crispy and sweet, fragrant, cold and warm sugar is not thrown away, you are done, do you want to eat?
【A few words】:
1, the amount of text can rub more than ten tangyuan, you can adjust the amount of materials according to the appetite.
2, if you want to eat the taste of q, you can add another thirty or forty grams of sticky rice noodles, I like sticky glutinous rice balls, so I use glutinous rice flour alone, you can adjust freely according to your preferences.
3, when adding water to the glutinous rice flour, do not add all at once, according to the water absorption of glutinous rice flour timely adjustment, too much water is not formed, over the water is the tangyuan hard, keep moderate is the best.
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