Eating Jujube But Not Seeing Jujube-sunflower Golden Jujube
1.
The sweet potatoes are washed away from the soil and steamed on high heat for 20 minutes in a steamer.
2.
When it is not hot, peel off the skin and press it into a delicate mashed potato with a spoon.
3.
Add glutinous rice flour and white sugar.
4.
Add water to form a smooth glutinous rice dough, knead it thoroughly and evenly.
5.
Divide into appropriate size doses.
6.
Take a tablet and use two hands to press it together to form a round piece with a slightly thinner middle and a slightly thicker edge.
7.
Squeeze an appropriate amount of jujube puree.
8.
Package system, close the mouth.
9.
Rub into a cylindrical shape with a length of about 5 cm and a diameter of about 3 cm, and then coat the outer layer with sunflower seeds.
10.
So do all the golden jujube embryos.
11.
Put oil in the pan, add sunflower golden jujube and deep fry when the oil heats up to 40% to 50%.
12.
Raise the temperature of the oil and fry until the surface is golden and remove the oil. It is best to eat while it is hot.
Tips:
1. The ratio of sweet potato, glutinous rice flour and cold water is controlled at 1:1:1, and the golden dates will be soft and delicious.
2. When frying, the oil temperature must be low at the beginning, so as to ensure that the golden jujube is fully cooked.
3. Because of the addition of sweet potatoes, it is better to eat this jujube while it is hot. Although it will taste great after cooling, it will be more difficult to digest.