Homemade Shaanxi Fine Sand Stir-fried Eight Treasures

Name: Homemade Shaanxi Fine Sand Stir-fried Eight Treasures
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jiangmi; Some walnut; Some Red dates; Some Longan; Some Lotus seed; Some Pine nuts; Some Blackcurrant; Some White sesame; Some peanut kernel; Some Fig; 150g lard; 25g Rock candy; 130g White sugar; 100g Red bean paste

by Jing-氺氺冄

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Fried Babao with Fine Sand is a traditional dish of the Han people in Shaanxi Province. It is a must-have beet for urban and rural banquets. This product won the 1989 Golden Tripod Award for Quality Food by the Ministry of Commerce. This dish is made with glutinous rice, fine bean paste and eight kinds of dried nuts. It is not agglomerated, not burnt, tastes sweet, soft and loose, rich in nutrients, suitable for all seasons. It has an adjuvant therapeutic effect for patients with physical weakness, malnutrition, loss of appetite, fatigue, spontaneous sweating, vomiting, diarrhea and diarrhea. The homemade version of stir-fried eight treasures with fine sand is based on the method of stir-fried eight treasures with fine sand. The dried nuts are prepared by themselves. The principle is to use whatever you have at home and use the ingredients on the spot! "

Homemade Shaanxi Fine Sand Stir-fried Eight Treasures

1. Prepare ingredients: 200g of rice.

Homemade Shaanxi Fine Sand Stir-fried Eight Treasures recipe

2. Prepare ingredients: walnuts, red dates, longans, appropriate amount.

3. Prepare ingredients: lotus seeds, pine nuts, black currant, white sesame seeds, peanut kernels, figs, appropriate amount.

4. Red dates and figs, clean and shred; longan shells and cores, clean; lotus seeds, black currants clean.

5. White sesame, peanut kernels, walnut kernels, pine nuts, shelled. Bake the raw white sesame seeds, peanut kernels, and walnut kernels in the oven.

6. Take a stainless steel basin, smear lard around the basin, and leave a proper amount of lard at the bottom of the basin, totaling 20g.

7. Pour walnuts, red dates, longans, lotus seeds, pine nuts, blackcurrants, white sesame seeds, peanut kernels, and figs into the basin and mix well.

8. The rice is cleaned, and the electric rice cooker is cooked for eight years.

9. Eight ripe rice, pour it into a colander, drain the water and pour it into the bowl with dried fruits. Add 25g rock sugar granules, 100g white sugar, 30g lard and mix well. Put it on the pot and steam it over high heat, take it out for use, and steam for 30 minutes.

10. Turn the wok to medium heat and add 50g lard.

11. When the oil is 40% hot, pour ten kinds of steamed ingredients.

12. Take an appropriate amount of 100g of red bean paste.

13. Mix red bean paste with water to form a paste.

14. Pour the red bean paste into the pot.

15. Add 30g of white sugar, and slowly pour 50g of lard. Stir and fry until it is sandy, tender, not clumpy, bright and smooth, then put it out of the pan and serve.