1. Prepare materials.
2. Soak the oily bean curd in cold water for 15 minutes.
3. Red dates are cleaned and pitted.
4. Chop the candied fruits, walnut kernels, and peanut kernels separately.
5. Peel the yam and clean it.
6. Smash the yam with a knife.
7. Stir the sugar, yam, jujube, and preserved fruit evenly.
8. Add water and flour and mix well.
9. Spread the soaked soybean hulls.
10. Put the mixed yam filling on one end of the oily bean curd. Roll up the yam filling with oily bean curd.
11. Bring water to a boil in the steamer, and steam on the steamer for 30 minutes.
12. Take it out after steaming, wrap it in a clean cloth while it is hot, and arrange it into a triangle shape.
13. Let cool and cut into thick slices, add oil to the pan, heat the oil and add the thick slices of rolled fruit. Fry until golden brown and remove.
14. Put brown sugar, white sugar, and osmanthus in a saucepan over the heat.
15. Boil the sugar into a thick syrup over a low fire.
16. Pour in the fried rolls, coat with sugar juice, sprinkle with cooked sesame seeds, and serve.
Tips:1. It is said that the authentic method does not need to be wrapped in oily soybean skin, but is steamed with sweet potato flour, which tests the technique. I chose a relatively simple method to do it.
2. The general traditional method is to use deep frying, I used frying to avoid too much oil.
3. When frying, fry slowly on low heat, don't fry it.
