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How to do Zanba in Shaoyang?

Step 1, prepare 1 jin of glutinous rice. We propose to bubble it in advance. Half a day. Then put less water in the rice cooker. Press the cooking button. When he just jumped to the heat preservation. We'll turn off the fire. Put this glutinous rice into the pot, this glutinous rice is just cooked. Step 2, let's put it in the steamer again. The fire steamed him for half an hour and made him very soft. Step 3, steamed glutinous rice, let it cool naturally for a while.

Shaoyang sugar oil poop is done as follows: prepare the material (glutinous rice flour 300g water, a bowl of edible oil 500g brown sugar, 2 tablespoons brown sugar, 1pin 4 slices) glutinous rice flour add water step by step, and form a non-stick dough. Knead the dough into a round squeeze. Break the brown sugar with the back of the knife and put it together with the brown sugar. Heat the oil pan over low heat to 60% of the oil temperature. Press the squeeze gently and deep-fry in the pan over low heat until there is no hard core with chopsticks.

Shaoyang Longhui's specialties are pig blood balls, maltose, glutinous rice Zanba. There are many delicacies in Longhui, in addition to the three most famous delicacies mentioned above, such as Longhui's unique belt persimmon, kiwi, dried sweet potato and salted fish head tofu soup, a series of countless delicacies will also be overwhelming. if you come to Longhui County, you will be infected by the local customs and atmosphere and linger around the food.

Pig blood balls are made from pig blood, pork and glutinous rice flour by chopping, stirring, kneading, cooking and other processes. Pig blood balls taste soft, waxy and full-bodied. Shaoyang pig blood balls are usually eaten with hot and sour sauce, which is made of chili, garlic, ginger, vinegar and so on. The price of pig blood balls is affordable, and it is a popular choice for breakfast and midnight snacks in Shaoyang.

Zanba: Shaoyang Zanba is a traditional rice snack, sweet and salty, sweet is usually added brown sugar or bean paste, salty is added pickles, minced meat and so on, the taste is waxy and soft, unique flavor. Sour beans: Shaoyang sour beans are made from fresh beans after fermentation, sour appetizer, often used as a side dish, can also be used to stir-fry meat or soup ingredients.

Steamed meat with lotus leaf powder: this dish is cooked with pork and rice noodles wrapped in lotus leaves. The meat is fresh and tender. The rice noodles absorb the fragrance of gravy and lotus leaves and have a unique flavor. Camellia oleifera: Shaoyang Camellia oleifera is a traditional breakfast food, which is mainly fried from tea, peanuts, sesame and other raw materials. Camellia oleifera has a strong taste, rich nutrition and a strong sense of satiety.

How do you eat dried Zanba?

Step 2, pour the right amount of cooking oil into the pan, heat to 70%, put the Ciba into the pan and fry it over medium heat. Step 3, fry over medium heat until yellowish, turn to low heat. Step 4, keep frying over low heat until both sides are scorched yellow. Step 5, fry until both sides are scorched yellow, pour in the brown sugar water, turn to medium heat, until the sugar water is dry, you can come out of the pan.

Dry Zanba must be fried in oil before frying, and then it can be delicious, otherwise, ah, it is still very bad to eat without frying, especially hard-dried Zanba must be fried, if you want to, it is also OK to steam it after steaming and then cutting it.

Ciba can be steamed to eat, steamed to eat more chewy, and easy to steam through, steaming Ciba time will not be too long, generally steamed for more than ten minutes or about 30 minutes can be steamed, after steaming can be poked by hand, feel relatively soft.

No, the specific methods are as follows: the materials that need to be prepared in advance include: Zanba 500 grams, 1 egg, right amount of salad oil, right amount of white sugar. The first step is to cut the prepared rake. Beat the eggs into the bowl and stir well. Cut the rake and wrap it with egg liquid. Heat the pan with oil and deep-fry it with a rake. When it's fried, it comes out. Want to eat wrapped in sugar, so it's done.

Ciba 1 piece of brown sugar water a little olive oil dry fried Ciba method Ciba washed and cut into strips, non-stick pan boil medium heat preheat pan to the minimum fire, Ciba one by one into the pan, first use the heat in the pan to dry the surface moisture of Zanba. Ciba drying and heating may be a little sticky, you can use an oil brush on both sides of Ciba brush on a thin layer of oil on both sides of the partial whitening, use chopsticks to stand up Ciba, both sides of the incision stick to the bottom of the pot, fry for a while.

Does dry Zanba need to be soaked in water before frying?

1. If dry Zanba needs to be soaked in water before frying, dry Zanba itself is seriously short of water. if it is not soaked in water directly, it is easy to stick to the pan, and it is more difficult to fry it. After soaking in water, it will be easier to fry up and taste better.

2. No need. You don't need to soak in water before frying Zanba. Because dry Zanba has gone through the necessary soaking water treatment in the production process. Just take out the Zanba, drain the water, and fry it in a pan of oil. If you want to make dry Zanba taste more crisp and tender, soak it in warm water before eating, soften it and then fry it, which can increase the layering of the taste.

3. Do you want to soak in water before frying? in fact, you don't need to soak dry Zanba specially before frying, because dry Zanba has already gone through the necessary soaking treatment in the production process. In general, you only need to take out the Ciba, drain the water, and fry it in a pan of oil. If you want to make the dried Zanba taste more crisp and tender, soak it in warm water before eating, soften it and then fry it, which can increase the texture.

How to make glutinous rice dumplings eaten dry?

Step 1: soak the glutinous rice in clean water overnight. Step 2: add a layer of clean gauze to the steamed drawer, pick up the soaked glutinous rice and put it in the drawer. Step 3: boil water in the pot and steam the glutinous rice for 30 minutes. Step 4: preheat the electric cookies while steaming the rice and put the sesame in it for one minute. Step 5: remove the lid after one minute and stir the sesame with a small shovel until it turns yellowish. Step 6: cool the roasted sesame seeds slightly and crush them with a rolling pin.

Soak the glutinous rice in clean water all night. Add a layer of clean gauze to the steamer drawer, pick up the soaked glutinous rice and put it in the drawer. Boil water in the pot and steam the glutinous rice for 30 minutes. When steaming rice, preheat the electric cookies and put the sesame seeds in it for a minute. Remove the lid after a minute and stir the sesame seeds with a small shovel until they are yellowish. Crush it and put it in a bowl and add a spoonful of sugar. Mix well and set aside.

Wash the glutinous rice, soak it for more than 5 hours (long time, good stickiness) at the bottom with gauze, smooth the glutinous rice, poke several holes with chopsticks, cover with excess gauze, cover and steam over high heat for 30 minutes. Cut the chives into pieces and try to be as thin as possible. Add a few drops of oil to the inner tank of the electric rice cooker, pour the steamed glutinous rice (cool) into the pot, add green onions and black sesame seeds, stir hard until the sesame seeds are evenly distributed on the rice.

Scald the Ciba leaves with boiling water and wash them with cold water. Put Ciba in the middle, then cover the leaves on both sides, fold the tail of the leaf forward, and finally fold the head of the leaf to the other side, and then tie it up with a tie. Put water in the pressure cooker, put the steam plate, set it up, and get out of the pot for about 20 minutes. Fried glutinous rice Zanba material: right amount of glutinous rice, water, salt, oil. First cook a pot of glutinous rice, remember to add salt to the water, and stir it to melt.

Wash the glutinous rice and rice and soak for 2 hours, then dry. Pour glutinous rice and rice into the bucket of the rice cooker, put in the right amount of water, and choose the rice key. After 20 minutes, the glutinous rice is cooked, open the lid, mix the rice with chopsticks, add the right amount of salt, mix well and wait for the glutinous rice to cool slightly, put the glutinous rice into a glass bowl covered with plastic wrap, dip the spoon in water, press the glutinous rice smoothly, put it in the refrigerator and refrigerate for 4 hours.

Steps: 1, Sanxiang brand glutinous rice flour is divided into two times to warm water, a total of 50 grams of warm water, after adding first stir with chopsticks, add the remaining warm water, and finally not hot knead into a smooth dough, the dough is not sticky at all. If you use other brands, it is recommended to add 40 grams of water first, and then adjust a little bit of water. 2. Knead the dough into round strips and divide it into five portions. Knead each part round and press the palms flat.