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What are the requirements for making Babao Xiangnuo? Taste the teeth and teeth of Zhejiang cuisine

What's the requirement for making Babao Xiangnuo? It's a very particular way to cook and then fry it to give full play to its fragrance.

[production process]

1. Put jujube and black jujube into a small bowl and steam for 15 minutes in a medium or small fire. Remove the core and chop the dice. Remove the head and tail of Lily and wash them one by one. Use them together with jujube dice.

2. The washed black glutinous rice, together with Changchun wine, sugar and clear water, is added to the electric pot to cook until it is cooked and soft.

3. Stir the steamed black glutinous rice in the same direction for 5-6 minutes while it is hot. When the black glutinous rice is sticky, sprinkle the dried fruits and diced dices and mix well.

4. Spread a half moon type bean skin on the bamboo curtain of sushi, roll the mixed eight treasure glutinous rice thin on the bean skin into a barrel; mix the flour and paste to seal the opening.

5. Put oil in the pan and heat it to 6 minutes in medium heat. Fry the fragrant glutinous rolls until golden brown. Turn the fire to high and fry for about half a minute to force out the remaining oil. Then fish out and put out the fire.

6. Drain the oil and cut into 1. 5 cm thick section, dip in peanut powder or sesame salt.