“Xiangma jujube is like gourd in shape, crisp in taste and moderate in sweetness.”
|Noodles with glutinous rice noodles||100 grams|
|Wheat flour||20 grams|
|Lotus seed paste||30 grams|
|Baking powder||5 grams|
|time consuming||An hour|
Rinse the clear face with boiling water.
Add lard and cover with sugar.
Rub the noodles with water and put them in reserve.
Pour out the stuffy clear face and knead it well.
Knead the dumplings together with the clear dough.
Add beating powder and knead well. Cover with fresh-keeping film to prevent air-drying. Stay for more than 5 hours to ferment.
Knead the dough again and roll the lotus into strips.
Wrap two-thirds of the dough into one-third of the lotus seed paste and twist it into a ball.
Spread sesame evenly and rub it tightly.
Hold the ball in your left hand and place it at the mouth of the tiger in your right hand. Turn the ball on your left hand and pinch the gourd on your right hand.
Put it evenly into the plate.
Pour oil into the pan and heat to 30%. Pour into the green billet.
Keep the oil temperature of 30% heat, shake the pan while scooping oil with a frying spoon, and rush into the pan from high place. Never agitate to prevent the green billet from rotting.
Till all the green parts come out of the oil, pull the pan out of the fire.
All the raw billets will sink to the bottom of the pot.
Fry over high heat until it floats to golden brown. Drain the oil.
Fried jujube products.
Works by Wang Huaiming from the Food World