Yellow Fried

Yellow Fried

1. All the ingredients are ready

2. Mix the two powders

3. Chopped brown sugar

4. Add to the flour, pour in an appropriate amount of water, and mix into a thicker batter

5. Glutinous rice cooling

6. Add the liquid to the paste and mix well

7. Dip a spoon in clean water, scoop up a ball of batter, and put it in a boiling oil pan

8. Add slowly until the oil pan is full, turn to low heat to fry the inside of the batter and then turn to high heat, let the surface fry until the color

9. Remove, drain the oil and eat

10.

11. The fried yellow fry can be stored for about a week

Tips:

1. The pre-made paste should not be too thick, it will be harder after adding glutinous rice.
2. If the spoon is dampened in water beforehand, the batter will not stick.
3. The freshly fried yellow fry is charred on the outside and tender on the inside, very sweet and fragrant. After being cooled, steamed and eaten on top of the rice, it is soft and soft, and it has another flavor. It’s great for breakfast and snacks.
In the traditional method, lard residue is added, which is fragrant and crispy. For the sake of health, I replaced the lard residue with glutinous rice. The taste is more Q. It is definitely worth trying.