A list of the contents of this article:

What is sugar oil poop made of?

1, sugar oil poop is mainly composed of glutinous rice flour and sugar, well-made, round and smooth, red color, glutinous soft and refreshing taste, sweet but not greasy. Authentic sugar oil poop is fried, and to use a large pot of oil and sugar to stir-fry sugar oil, the manufacturing process is exquisite, there is a special manufacturing process.

2. Sugar oil poop is a traditional local food in Changsha, Hunan Province. Sugar oil poop is cheap, and its main raw materials are glutinous rice flour and sugar, but its manufacturing process is exquisite and has a special manufacturing process.

3, fried sugar oil poop: glutinous rice round son after the next, a little fried, and then another, so that one by one slow down, will not stick together. Sticky together is difficult to separate, separated will also be deformed fried sugar oil poop: glutinous rice round son must be glued with golden syrup on both sides, constantly turning in the middle. Until both sides are covered with syrup and turn golden.

How is the mash poop that is very popular recently made? What are the steps?

Deep frying. The ingredients needed to make mash rice poop by frying include mash grains, glutinous rice, sugar, yeast powder and glutinous rice flour. Among them, the ratio of mash grains to glutinous rice is about 5: 2, and the weight of glutinous rice flour and rice is basically the same. The ratio of yeast rice is about 1: 50. White sugar can increase or decrease according to your own preference. Beat the mash and glutinous rice into a pulp with a cooking machine, add the right amount of sugar, glutinous rice flour and yeast, and stir into a paste.

Soak the rice, wash the glutinous rice, and then soak it in clean water for about 12 hours. be sure to soak in cold water, not hot water, for 16 hours in winter. Soaked glutinous rice crumbles easily. Wash and drain. Steam in a steamer over high heat for about 25 minutes. Steamed glutinous rice becomes transparent. It is to cool the steamed glutinous rice and let it cool naturally so that it can be spread out.

Rinse the glutinous rice with water and boil it half-cooked. Use the hedgerow to fish the rice into the bamboo sieve and control the moisture. Put it in a steamer, steam to the gas circle over high heat, steam for about 25-30 minutes, steam until done. Put the drawer on the wooden rack and still pour it down with warm water (about 6 kg in summer and 4 kg in winter). After the water control is dry, sprinkle a layer of warm water on the board, pour the cooked rice on the case, and set aside to cool.

Guizhou Tangba (tangyuan) step chart, how to make delicious

Guizhou Tangba (tangyuan) first mix lard and sugar, and then add other dried fruits to stir well. Guizhou Tangba (tangyuan) step 1 cold boiled water and glutinous rice flour into a picture, where the amount of water is fine-tuned according to the water absorption of the flour.

Pull the dough the size of tangyuan and knead it into a garden ball first. Then squeeze it into a garden skin, which is a little thicker than the dumpling skin. Put an introduction in the middle of the skin. The practice of Guiyang version of tangyuan. Fold the two sides in half, squeeze the mouth together, and squeeze the lace (there are twist lace and lotus leaf lace). Boil until all the moon cakes float, cook for another 5 minutes and you can come out of the pot to eat.

Prepare glutinous rice flour, drink a little water and add a little drop. Knead in the glutinous rice flour to form a dumpling-like ball. Rub into small dumplings, then squash them, and arrange them on a plate. Add white sugar and brown sugar to a small amount of drinking water to make juice, drop a little honey, cook well and set aside. Put oil in the pan, cover the bottom and fire at medium heat.

Take 250 grams of water mill powder, knead it with the right amount of water, beat it into a cake, put it into a pot when the water is boiled, boil, thicken, remove, soak in cold water. Then put 1250 grams of water-milled powder into the jar and rub it with both hands. At the same time, put the cooked thicken taken from the water into the crushed powder, knead it into a powder ball, cover with a wet cloth, and set aside.

The practice of rice poop soup

1, wine brewing rice poop step 3 wine brewing water into sticky rice noodles. Step 4: add the right amount of white sugar and mix evenly, cover and ferment for 12 hours. The fermented sticky rice paste is full of bubbles and smells slightly sour (the fermented picture was inadvertently deleted).

2. Practice 1: the required materials include 300 grams of rice noodles, 200 grams of rice wine, 120 grams of water, 30 grams of white sugar and the right amount of wine koji. Mix rice noodles, sugar and koji evenly, add rice wine and water, and stir to form a paste. Place the mixture in a warm place to ferment. After fermentation, heat the pan over low heat, pour in the rice paste, add a little water when there are a large number of bubbles, cover the pot, steam until the water evaporates, turn off the heat, and start the pot after two or three seconds.

3. The first ingredient: 300g rice flour, 200g rice wine, 120g water, 30g white sugar and appropriate amount of wine koji. Stir the rice noodles, sugar and koji, add rice wine and water to make a paste and ferment in a warmer place. When the fermentation is finished, you can start to fry. Heat the rice paste with a spoon over low heat. When you see that it is full of gas, light the water cover and heat until the water is dry, turn off the fire and cover the pan for two or three seconds.

The practice of tangyuan poop

Prepare glutinous rice flour, drink a little water and add a little drop. Knead in the glutinous rice flour to form a dumpling-like ball. Rub into small dumplings, then squash them, and arrange them on a plate. Add white sugar and brown sugar to a small amount of drinking water to make juice, drop a little honey, cook well and set aside. Put oil in the pan, cover the bottom and fire at medium heat.

Pour a little oil into the pan, heat the oil and pour into the dumplings (no need to thaw), shake evenly so that the surface of the dumplings is stained with oil. Add a small amount of water, cover and simmer for about 3 minutes. After opening, gently flatten, turn and fry until golden on both sides.

First mix the lard and sugar, then add other dried fruits and stir well. Guizhou Tangba (tangyuan) step 1 cold boiled water and glutinous rice flour into a picture, where the amount of water is fine-tuned according to the water absorption of the flour.

Tips on how to make sugar cakes

1. Brown sugar will be too dark when adding more brown sugar, so pay attention to adding appropriate amount of white sugar to adjust the color and sweetness; adding honey or marshmallow can make the juice more viscous and glossy, and taste better.

2. Heat rapeseed oil in hot pot and turn to low heat. Just take a small piece of dough and crush it. If you do it too slowly for the first time, you will knead the dough in advance to save the frying. Fry it over medium and small heat in a pan and turn it over. Pan-fry until golden on both sides. Put sesame seeds and sugar in the bowl. Pour in boiling water, not too much! Pour the sesame sugar water into the pan and mix with the fried poop.

3. Tips: (1) adding more brown sugar will make the color too dark, so pay attention to adding the right amount of white sugar to adjust the color and sweetness when mixing sugar juice. (2) adding honey or caramel can make the syrup more sticky and glossy, and the taste is better. (3) if you don't mind frying too much oil, you can change the method of frying to frying, and then use half a pot of oil to add five to six times the amount of sugar in the formula to make sugar juice, so that the finished product is smoother and fuller, but the calories are much higher.

4. Brown sugar poop combines glutinous rice flour with warm water to form a dough, which is made into a round ball by hand and flattened into a circle. Mix brown sugar with hot water and boil, then put the formed glutinous rice dough into brown sugar water one by one and cook it. Tips if you need more, you can boil the glutinous rice balls in clean water until they are ripe, and then cook them in brown sugar water. Brown sugar water as little as possible, sugar concentration is high, brown sugar requirements can be added or reduced according to their own preferences.