Shiba Inu Burning Immortal Grass

Shiba Inu Burning Immortal Grass

1. First make fairy grass: add black jelly with cold boiled water, and stir until there are no particles.

2. Then add hot water, stir well, simmer on low heat until boiling, dry, pour into a large bowl, and refrigerate in the refrigerator until solidified.

3. Next, make sweet potato balls: Wash the sweet potatoes, put them in a shallow dish filled with a little water, put them in a microwave oven on high heat for three minutes, flip and then high heat for two minutes, squeeze and feel the inner core becomes soft and ready.

4. Take out the sweet potatoes, peel them, mash them, add glutinous rice flour and a little water and mix thoroughly.

5. Knead into thick strips and cut into pieces for later use.

6. Then make Shiba Inu glutinous rice balls: Weigh all kinds of ingredients first. You don't need the bean paste filling, or you can replace it with your favorite filling.

7. Pour the white sugar into warm water to dissolve, then pour the warm sugar water into the glutinous rice flour in small amounts to form a non-sticky dough, cover it and let it sit for a while.

8. Take a small piece of dough, press it into a pie in the palm of your hand, and pack a small piece of bean paste.

9. Knead the seal and round it.

10. First make a single Shiba Inu's head: glue a small ball in the middle and lower part of the ball filled with bean paste to serve as the Shiba Inu's mouth, then take two small pieces and pinch them into triangles to serve as Shiba Inu's ears. Two small round grains serve as eyebrows.

11. If you make a Shiba Inu with its entire belly turned, you will roll a small ball wrapped in bean paste into a long strip, sort out the shape, and make a twisting posture.

12. Also make the ears, limbs and tail and stick them in place.

13. The ass of a single Shiba Inu is also made of a small ball filled with stuffing. The back of the knife is used to press the mark in the middle to make it into a shape as shown in the figure, and then a small curved tail is attached.

14. Boil an appropriate amount of boiling water in a small pot, turn on a low fire, and put the prepared Shiba Inu ball and the cut sweet potato ball in the water to cook.

15. Cook for about three to five minutes, and it will be cooked when it comes to the surface. Take it out and place it in cold boiled water for later use.

16. Next, make brown sugar syrup: Take another small pot, pour brown sugar and a little water into the pot, boil on low heat until it is completely dissolved. The brown sugar I use is pure brown sugar from Ganzhiyuan. It has a sweet taste and a very positive color. No additional coloring is needed.

17. Add a little cold water to the starch and mix thoroughly, pour it into a pot of sugar water, heat it on a low heat, stir until it is thick and let it cool for later use.

18. Cut the solidified grass into small pieces, and put the sweet potato balls into a bowl.

19. Place the boiled Shiba Inu Maruko on top.

20. Dip the brown sugar syrup with a small brush and apply it to the forehead, ears and tail.

21. Then use melted dark chocolate to draw the eyes, nose and small chrysanthemums, drizzle with the remaining brown sugar syrup, and you are ready to eat.

Tips:

1. There is no highly refined brown sugar, almost all the ingredients in sugarcane juice are retained. The vitamins, trace elements and nutrients contained in it are much higher than ordinary sugar, and it has a unique flavor similar to caramel, which is very suitable for use. Make desserts.
2. The pure brown sugar I use in Ganjuyuan has a good color, no impurities, and full taste, and there is a self-sealing strip on the packaging bag, so there is no need to worry about moisture after opening the bag, which is very convenient.
3. Immortal grass itself has no sweetness, so it should be eaten with brown sugar syrup. This formula is moderately sweet and very delicious.