Yangjiang·fried Rice

Name: Yangjiang·fried Rice
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1800g Glutinous rice flour; 500g Sugar; 200g peanut kernel; 150g Coconut; 150g Bean paste; 150g Diced meat; 50g sesame; 3000g Peanut oil; 1000g water

by Escape

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

2

Pan-fried dumplings, known as "Jiandui" in other places, is not only a traditional Chinese New Year food in Yangjiang, but also a traditional snack in Guangdong. There is a saying in Guangdong, "Fried piles are busy, houses full of gold and silver", whether it is spoken in Yangjiang dialect or Guangzhou dialect, it rhymes, and the meaning is very good.

There are two types of fried dumplings in Yangjiang, the one with filling is called fine fried dumplings, and the one without stuffing is called big fried dumplings. The fine fried glutinous rice filled with peanuts, sesame seeds, sugar and shredded coconut. The crispy sweetness is refreshing and the flavor is unique. The big fried dumplings with a diameter of about 10 cm have strong local characteristics. It is a must in Yangjiang people’s tradition for marriages, children’s full moons, building new houses, and celebrating the New Year. This may be the shape of "perfect" and "bigger", which means to make a fortune, and the more the number More decent. People in Yangjiang hold wedding ceremonies, they usually like to use bamboo baskets to carry large fried rice cakes. An ordinary load of bamboo baskets can hold 60 large fried rice cakes. It is round and golden, like a load of gold, and the head is so good. Who doesn't like it?

Next, I will introduce you to the method of Yangjiang·Fried glutinous rice. If you like it, please like it or collect it ≧∇≦

Ingredients

1800g Glutinous Rice Flour
500g Sugar
200g Peanut Kernel
150g Coconut
150g Bean Paste
150g Diced Meat
50g Sesame
3000g Peanut Oil
1000g Water

Yangjiang·fried Rice

1. The production of Yangjiang·Fried Rice is more sophisticated, first select fresh glutinous rice

2. Then soak in water for about 5 hours

3. Then beat the glutinous rice into flour, and use a sieve to take the fine part of the glutinous rice flour

4. Take an appropriate amount of water and knead it into a dough, put it in a pot and cook

5. Then mix with the remaining glutinous rice flour, mix with brown sugar and rub with your hands to make it even

6. Then knead into an appropriate size hollow dough, add peanut kernel, coconut, bean paste, sesame, diced meat and other fillings

7. If you like to eat sesame seeds, you can sprinkle sesame seeds on the dough surface and fry them in a frying pan. The best oil is peanut oil.

8. When frying, keep turning while frying to make the thickness uniform, round and well-proportioned, pick it up a few minutes later, let it cool for a while and fry again, do this three or four times until the skin is golden.

Tips:
1. The glutinous rice dough is half-hot noodles, so the dough should be cooked thoroughly. The ratio of cooked noodles to cornstarch is generally 3:7;

2. The size is determined according to the needs, but the skin must be thin, and rub it evenly after filling;

3. Deep-fried with warm oil as the degree of swelling, so as not to be over-fried.