Beijing-flavored Snacks: Sugar Roll Fruit
1.
Ingredients: Chinese yam, jujube, walnut kernel, melon seed kernel, preserved fruit
2.
Accessories: flour, white sugar, sweet-scented osmanthus, oily bean curd
3.
Soak the oily bean curd in cold water for a while.
4.
The jujube is pitted and cut in half. (You can soak the red dates in warm water in advance)
5.
Peel the yam and lightly pat and cut into pieces.
6.
Dice the preserved fruit and set aside.
7.
Mix jujube, preserved fruit, a little sugar, and yam.
8.
Add a little water and flour, and mix well. (A sticky feel is fine)
9.
Wrap the well-mixed ingredients with oily skin.
10.
Steam on the steamer for 20-30 minutes.
11.
Take it out and place it on the sushi bamboo curtain while it is hot, knead it into a round or triangular shape, and cut it into 2 cm thick slices after cooling.
12.
Put the pot on the fire and increase the oil to 70% hot, then add the curdled fruit.
13.
Fry until golden brown and remove. (The original snack recipe is fried until browned and fished out. I think the golden color is more beautiful)
14.
Put oil, water, sweet-scented osmanthus, and sugar in a pot on the fire, and boil it into syrup on low heat.
15.
Pour in the fried rolls, coat with sugar juice, and sprinkle with white sesame seeds.
16.
Features: soft and sweet, very delicious.
