Shidaohe Xiangyin North Korea Sticky Fire Spoon

Name: Shidaohe Xiangyin North Korea Sticky Fire Spoon
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Glutinous rice; 1 catty Sticky rice; 2 Small red beans; 1 catty Sugar; Several water

by Jiao Ji Mill

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Sticky fire spoon is also called sticky fire, sticky dry food. It is made of glutinous rice, sticky sorghum rice, large yellow rice or small yellow rice as the main raw materials. After soaking, fermenting and washing, it is ground into sticky noodles with water, dried and then divided into small balls, pressed into noodles, with cooked adzuki beans in the middle. Sugared bean paste filling, and roasted sesame seeds with some salt as filling, called sesame salt. Then press it into small thick cakes and cook them in a pan. This cake has sticky crust, sweet filling and rich nutrition. It is the staple food of the folk in winter and Spring Festival. Farmers often burn hundreds of hot spoons at a time. After being burned, put them in a large tank in the warehouse and freeze them with snow. When eating, take them out and put them in a pot for distillation. "

Ingredients

5 catties Glutinous Rice
1 catty Sticky Rice
2 Small Red Beans
1 catty Sugar
Several Water

Shidaohe Xiangyin North Korea Sticky Fire Spoon

1. My home sells sticky hot spoons, so the rice we use is local rice in our northeast, which is freshly ground from the mill. (If you don’t have it, you can buy it directly at the grain and oil store or sell it in the supermarket) The first is to clean the prepared glutinous rice and rice

Shidaohe Xiangyin North Korea Sticky Fire Spoon recipe

2. My home uses this old-fashioned big tank for soaking directly, because we make a relatively large amount, and our authentic North Korean sticky spoons are used to take the water surface of the mill, but the general home does not have such conditions. What should I do? ? Which is to use glutinous rice noodles and rice noodles to ferment. We usually soak the rice for ten days. If you use glutinous rice noodles, just let him ferment.

3. This is our ground water noodles and put them on the table to control the fermentation. It will be fermented for about three days. If you use glutinous rice noodles, you don’t need to ferment for so long.

4. This is a sticky spoon made with prepared bean paste and fermented noodles after fermentation. This is an authentic Korean practice.

Tips:
If you want to eat the sticky hot spoon made in authentic North Korea, you must soak the rice for ten days, then wash it, about six times, and then soak it in clean water overnight. The next day, fish out and pull down the mill to pull the surface, and then come back to do it after the surface is pulled. The most important thing is the time to soak and the surface, because only this is the most authentic way.