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Crisp waxy jujube

Crisp waxy jujube

Introduction

“Xiangma jujube is like gourd in shape, crisp in taste and moderate in sweetness.”

Materials

Main material

Material Quantity
Noodles with glutinous rice noodles 100 grams
Wheat flour 20 grams
Lotus seed paste 30 grams

accessories

Material Quantity
lard 10 grams
Sugar 20 grams
Baking powder 5 grams
water 60 grams
sesame 100 grams

Characteristics

Property
Flavor Ma Xiang
Technology Deep fried
time consuming An hour
difficulty ordinary

Steps

step 1:

Rinse the clear face with boiling water.

step 1

step 2:

Add lard and cover with sugar.

step 2

step 3:

Rub the noodles with water and put them in reserve.

step 3

step 4:

Pour out the stuffy clear face and knead it well.

step 4

step 5:

Knead the dumplings together with the clear dough.

step 5

step 6:

Add beating powder and knead well. Cover with fresh-keeping film to prevent air-drying. Stay for more than 5 hours to ferment.

step 6

step 7:

Knead the dough again and roll the lotus into strips.

step 7

step 8:

Wrap two-thirds of the dough into one-third of the lotus seed paste and twist it into a ball.

step 8

step 9:

Spread sesame evenly and rub it tightly.

step 9

step 10:

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.

step 10

step 11:

Put it evenly into the plate.

step 11

step 12:

Pour oil into the pan and heat to 30%. Pour into the green billet.

step 12

step 13:

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.

step 13

step 14:

Till all the green parts come out of the oil, pull the pan out of the fire.

step 14

step 15:

All the raw billets will sink to the bottom of the pot.

step 15

step 16:

Fry over high heat until it floats to golden brown. Drain the oil.

step 16

step 17.0:

Fried jujube products.

step 17.0

Tips

Works by Wang Huaiming from the Food World

Info