Sugar oil
By VicentaLakin
As a northern girl who came to Wuhan, he fell in love with the various foods and certainly didn't like them, especially rice products, which were more attractive to me than hot dry noodles for breakfast with a bowl of beef rice powder or raw Tommy powder, while rice paste, rice porridges, which were bought every time she saw them, rice cakes, long strips, and red sugar juice, which were also delicious, and the food world saw both eyes. On the streets of Wuhan there is occasionally a minibus that sells sugar oil, a fried sugar oil husk with a crumb, $3-5 to buy a string of decompositions, saying that the southern sand of the sugar grazed lake seems to be more representative, but that the diet is similar to that of the northern part of the province, which makes a home-based version of sugar tart, does not use all the red sugar, puts a certain percentage of sugar and honey in it, makes well-cooked sugar greasy, is sweet, is very good。
Recipe Recommendations
- glutinous rice flour 250 grams
- hot water 150 grams
- cold water 50 grams
- brown sugar 40 grams
- white sugar 20 grams
- honey 20 grams
- Sugar juice water 180 grams
- sweetening
- fried
- half an hour
- simple
Steps for Sugar oil
1
Prepare the ingredients
2
The rice is good。
3
The rice powder is slowly pouring into hot water above 80 degrees and spreading with chopsticks。
4
50 grams of cold water and conglomerates are added in fractions of the amount of rice powder to cover the membranes for 10 minutes。
5
The red sugar is torn into the meat grinder and nothing can be cut with a knife。
6
Cracked red sugar, honey, white sugar with 180 grams of water。
7
Scratch a piece of rice pasta rounded up to flat pies, and make the rest of the pasta。
8
An appropriate amount of oil is placed in the pan, and in the fire, the rice cakes are made。
9
On the one hand, the yellow side, on the other, the yellow side, and on the other hand, the rice cake。
10
A small amount of rice cake oil is left in the pot and boiled in the red sugar honey water fire。
11
The rice cakes are poured back into the pot, the heat continues with small and medium fires and the silica shovels continue to flip. In the course of cooking, the surface of the rice cake will slowly become softer, and the cooking will last for a few minutes without the fire, so that the little fire will be enough, the sugar will slowly become thicker, and it will be very evenly wrapped on every piece of rice cake, which will be enough。
12
Scratch it while it's hot, molasses on soft rice cakes, and soft sweets are delicious。
13
Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartSugar oil Make Tips
One, the rice flour group will be softer if too dry a pressure would split up. 2. The sugar water inside is too deep if it is all red sugar, and a certain percentage of sugar and honey is not only good, but also beautiful。