Sweet and Sour Meringue Glutinous Rice Cake
by Food·Color
Favorite
2
Difficulty
Easy
Time
20m
Serving
2
This pack of gurgling juice is quite a lot, and it feels like I can't use it up. I was thinking that there was nothing to worry about, and suddenly I thought that there was water cake in the refrigerator, as if it was called so. This water cake is like a brick, it feels hard, but after it is steamed, it is very sticky and soft, just like a glutinous rice cake. Obviously, you can't stir-fry and stew like Ningbo rice cakes. It seems that such a soft and waxy thing can only be obtained in accordance with the practice of glutinous rice cakes.
The most common practice of Zanba is deep-fried and dipped in soy pink syrup, which is very sweet. It suddenly occurred to me, what would it be like to replace the brown sugar juice with this sweet and sour juice? Immediately put into action. The hard water cake cracked, carefully cut into customary strips. Wrap in a layer of egg liquid to fry, and the surface will not be too hard during the second heating. Concentrate the sour sauce to a thick layer and pour it on the meringue water cake. The golden yellow and the red sauce are very dazzling. It seems to be pretty good, and the taste seems to be decent. However, it seems to be better with brown sugar juice. "
The most common practice of Zanba is deep-fried and dipped in soy pink syrup, which is very sweet. It suddenly occurred to me, what would it be like to replace the brown sugar juice with this sweet and sour juice? Immediately put into action. The hard water cake cracked, carefully cut into customary strips. Wrap in a layer of egg liquid to fry, and the surface will not be too hard during the second heating. Concentrate the sour sauce to a thick layer and pour it on the meringue water cake. The golden yellow and the red sauce are very dazzling. It seems to be pretty good, and the taste seems to be decent. However, it seems to be better with brown sugar juice. "
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