Bronze
By VicentaLakin
Guangdong, commonly known as Copper Spoon Rice, is a well-known Han traditional snack in Guangdong and a thousand-year-old traditional food in the guest area. It is branded as Southern Yushu “Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu-Chu, which is home-based, leisure, leisure, tourism and gift-giving food of choice. The means of making it by the name of this snack is a small, flat-floor spoon of approximately the size of a cup, with a long handle on it, where the slurry is spread evenly, and where the peanuts or sour or radish shrimp are placed in the centre, then a layer of slurry is spilled and then blown to gold in the oil pan. It's for the folk. It's for the wine。
Recipe Recommendations
- sticky rice flour 200 grams
- peanut kernels 200 grams
- salt 3 grams
- oil 800ml
- spiced powder 2 grams
Steps for Bronze
1
PREPARE ALL THE FOOD ITEMS, STICKY RICE POWDER, PEANUTS, MOLDS (COPPER SPOONS), PS: THIS GRINDING IS SOLD IN THE CITIES OF JAIWAN AND NOT ELSEWHERE。
2
Plumbing, immersion, and drying
3
(B) 200 GRAMS OF PLATINUM POWDER PLUS 280 GRAMS OF WATER, SALT AND PERMAFROST MIX; PS: THE RATIO OF WATER TO PLUME IS IMPORTANT, AND TOO THIN OR TOO DENSE AFFECTS THE TASTE
4
(a) Average peanuts mixed with dried water
5
A 10-minute-square-slush mix
6
Hot pots, oil pouring, temperature of about 160 degrees, drying of empty copper spoons
7
Blasted copper spoons with rice on them
8
The temperature of the oil is up to 180 degrees and it is blown up in the pot
9
It's going to blow up to a certain degree
10
(b) Flipping once, continuing to blow to gold and extract
11
Fryed copper spoon cakes, draining excess oil with oil-sniffing paper; then cooled and delicious。Bronze Make Tips
1. The ratio of rice to water is important and affects the taste; 2. The temperature of fried oil directly affects the degree of corrosiveness; 3