Fujian cuisine --Fry dates

Fujian cuisine --Fry dates
Summary:Wash polished glutinous rice clean, rise 12 hour with clear water emmersion, pull out and put into the bamboo basket and lead ink and grind the thick liquid of Milan into with the stone, pour into the sack, tighten. The port of the bag, press the dry moisture to take out, add the starch, put and rub hard on the kneading board, add while rubing the white sugar, rub repeatedly, after to rub completely, rub one with the hands and grow up. Quench the peanut oil into, put and burn when 50% are hot on the fire, put round base into the oil cauldron, bomb for a moment and float promptly.
Method:
Fry dates and divide sweet, salty two kinds in Xiamen. Wash polished glutinous rice clean, rise 12 hour with clear water emmersion, pull out and put into the bamboo basket and bring water and wear into the thick liquid of rice with the stone, pour into the sack, tighten
The port of the bag, press the dry moisture to take out, add the starch, put and rub hard on the kneading board, add while rubing the white sugar, rub repeatedly, after to rub completely, rub one with the hands and grow up. Fry the shelled peanut
Familiar, go membrane, crush. Wax gourd candy cut man, put in the basin, add white sugar, mix thoroughly and make fillings. Take a jizi for making dumplings to press into the round slice with hands, puts the filling heart, wrap up and rub with the hands into a round closely
Shape base, so repeated. Quench the peanut oil into, put and burn when 50% are hot on the fire, put round base into the oil cauldron, bomb for a moment and float promptly. Can.
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