Divide the dough into 12 small parts, divide the bean paste into 12 small grains, press each dough flat, wrap 1 part of the bean paste, knead it into a round ball, put it in a dish smeared with ghee, steam it in a pot over high heat for 10 minutes

Put the minced coconut on a plate, wrap each steamed glutinous rice ball in a layer of coconut flour, add 1 small chopped cherry and serve. Pen % fun % Pavilion www.biquge.info

The function of the flour is to make the glutinous rice flour not fall apart when kneaded evenly

When steaming glutinous rice on a plate or cloth, apply a little oil first, so that it will not stick to it after steaming. Lift the lid halfway through steaming, and the steamed glutinous rice will not collapse.

Glutinous rice balls are raw materials: purple glutinous rice, round glutinous rice, 200 grams each. Ingredients: 150 grams of sauerkraut stems, 50 grams of peanut flour, 1 piece of minced red pepper, 15 grams of minced ginger, 2 shiitake mushrooms, 3 tablespoons of vegetarian broth.

1/4 tablespoon glutinous rice balls seasoning vegetarian chicken broth mix, half a tablespoon sugar, half a tablespoon too white powder, a little sesame oil. Method: Purple glutinous rice, round glutinous rice mix evenly, add cold water to soak for 5 hours, add the amount of water submerged in glutinous rice and steam in the steamer for 40 minutes.

Sauerkraut stalks, shiitake mushrooms finely diced, minced ginger and minced red pepper into the pot and stir-fry until fragrant, add the vegetarian stock, simmer for 10 minutes and then adjust the seasoning, that is, the sauerkraut filling.

Take 35 grams of steamed glutinous rice, wrap 10 grams of sauerkraut filling, 1 teaspoon of peanut flour, then knead it into a round ball by hand, and steam it in a steamer for 3 minutes.

300 grams of purple glutinous rice (purple rice), 300 grams of round glutinous rice, 30 grams of white sesame seeds, 30 grams of raisins, and 45 grams of brown sugar

Method: Purple glutinous rice and round-grain glutinous rice are soaked in water for 6 hours. Roast the white sesame seeds over low heat until golden brown and fragrant. Wash the raisins.

Mix the purple glutinous rice and the round grain glutinous rice, pour it into the rice cooker after washing, add raisins and brown sugar, add an appropriate amount of cold water, stir evenly and steam it into glutinous rice.

Take a square box, put a layer of plastic wrap, put the sticky rice into the box while it is hot, press it tightly and sprinkle it with a layer of cooked white sesame seeds. Let it cool and take it out, remove the plastic wrap and cut it into small pieces.

Purple glutinous rice is a very suitable tonic for pregnant women, patients with chronic diseases, and people with physical weakness. Brown sugar can also be replaced with white sugar.

Glutinous rice and red dates are made with 100 grams of glutinous rice flour, 200 grams of red dates, and 30 grams of sugar

Method: Wash the jujubes, cut them and remove the cores. Add some sugar to the glutinous rice flour, add water and knead it into a ball for later use. Knead the glutinous rice dough, knead it into long strips, and embed it in the middle of the red dates.

After all the red dates are embedded in the glutinous rice vermicelli, they are evenly stacked on a plate and steamed in a pot. Red dates are good for the spleen and stomach, and people with weak spleen and stomach can eat more. The sweet red dates are embedded with soft and smooth glutinous rice sticks, which are sweet and delicious.

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Glutinous rice baba is divided into five steps, powdered rice into noodles! Select glutinous rice to wash away impurities, soak in water for about 24 hours, take it out and put it in a sieve to control the water, and cover it with a wet puff to prevent the surface rice grains from losing water and drying. After 24 hours, use the rice flour to scoop into rice noodles (the flour grinder can also be used), and then sieve the seeds with a fine basket and place them in a cool place to dry, and store them in the pottery jar for later use.

Prepare the ingredients and stuffing! Choose the best soybeans (oil soybeans are the best), wash them to remove impurities, remove the deflated grains, dry them and fry them over low heat, select the finest brown sugar (white sugar is also available), take one part of the soybeans and mix them with three parts of sugar and stir evenly. In order to enrich the taste and texture, you can add a small amount of honey, walnut kernel flour, cooked peanut rice flour, orange peel powder, etc. to the filling. Some fillings are made with red bean rice cooked in rice seedlings.

Noodles in a hot pot! Depending on the amount of food of the guests, take the noodles in the basin, slowly flush them in the noodles with boiling water, stir them with chopsticks while flushing, until the dry noodles reach eighty percent of the water, wash the hands and insert the water to fully knead them, so that the dough is soft and smooth and not sticky. At this time, the special frying pan for washing is placed on three feet, heated with dry pine hair, and beaten with clear oil for later use.

Skillfully formed! Take the dough larger than the egg and knead it into a dimple to form a hollow outer circle. Take a quarter of the dough and put it in the middle, pinch the opening, remove the knot from the seal, knead it round, and dry the dough cloth hand to prevent the palm from sticking to the dough. Then, the left and right palms alternately flatten the dough with the filling, round to a diameter of 15 cm, a thickness of about 5 mm, and the blank is ready. At this time, it is the key to forming, to master the hand strength, find the right hand shape, grasp the skills, use the good face cloth, so that the shape of the baba is like a full moon, the thickness is the same, the filling is uniform to the edge, no damage and no sugar leakage.

Well baked! Add heat to the bottom of the pot, put the blank on the pot and roast repeatedly, the bottom of the pot should be moderately hot, and the fire point should be dispersed, so that the baba will not be seared and cause white edges and affect the taste. The poop in the pot is yellowish and translucent, coupled with the puff in the abdomen, which proves that the poop is cooked, the filling is dissolved, and it can be taken out of the pot.

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At this time, the food in Zhao Shen's hand was finally made.

The pastry didn't seem to have any uniqueness, but the aroma was constantly drilling into their noses, and even the saliva in their mouths was unconsciously secreted.

"It's time to try it." Zhao Shen said.

The god of wealth on the ground, who was already about to smoke in seven holes, heard this sentence, stood up suddenly, and appeared directly at the table, where there was still a little discomfort.

Putting the pastry in their mouths, the eyes of several people flashed with shock, and they couldn't believe it at all!

"This wonderful high point is like a sponge, and this sponge is still layer by layer of soft and glutinous, and the silk-like threads are constantly rubbing people's lips and teeth, it is simply a delicious paradise!" The God of Wealth exclaimed.

In his mouth, the sweet taste burst out, and the high point after the entrance seemed to be stretched open, like a disintegrating silk thread, constantly flicking his mouth, as if it was a pair of small hands, constantly massaging, extremely comfortable, and the taste is excellent!

In that delicious taste, the taste buds seemed to be penetrated layer by layer, although the speed was not fast, but it made Mu Yichun feel that the whole world had become much sweeter!

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Several people were already shocked by this simple pastry in their mouths, and they didn't expect Chef Zhao to make such a thing.

"It's so delicious! What is the name of this pastry? The God of Wealth asked.

"I don't have a name, this thing was actually made for me by my grandfather when I was a child, I don't know what the name is, keep tasting it, there are other flavors in it." Zhao Shen said.

A few people were stunned, they didn't expect this delicacy to have such a origin, and listening to Zhao Shen's words, there are other flavors in this delicacy?

Eating slowly, they gradually felt the taste of being integrated into this food, which was a nostalgic taste, as if it was like the white rabbit toffee they ate when they were children, and they were very nostalgic.

After eating these pastries quietly, a few people left, they didn't understand the taste of this pastry, because they had not experienced Zhao Shen's life!