Hemp balls are traditional fried pasta in China. What is the specific method?

Hemp ball is also called fried pile, North China is called hemp ball, Northeast China is called hemp ball, Hainan is called Zhenbao, and Guangxi is called oil pile. This is an ancient traditional fried pasta. It is not complicated to do. It is made by frying glutinous rice flour balls and adding sesame seeds. Some are wrapped in sesame balls, and the production method is not complicated. Glutinous rice balls are fried with sesame seeds. Some are stuffed with bean paste, and some are hollow, all of which are equally delicious. The stuffing pericardium should not be biased, and the most important thing is to master the heat and technique in the process of frying. Let's stop here. It's useless to talk too much, but we should rely on actual operation.

Self-made is easy to learn ~ illustration of hemp ball practice 44. Finally, after the hemp ball turns golden yellow, put on an oil filter and a plate, which is hollow. Hot food or cold food is delicious, and it is crisp when it is cold. Boil water in a pot. After the water boils, take a small amount of dough (about one fifth) and boil it in water until it floats. Take out the dough and mix it with the rest dough evenly (such dough is not easy to crack when frying hemp pills). The ash buns are stuffed with purple potatoes and fried by themselves. The method of filling purple potato is very simple. Grind the steamed purple potato into a paste, pour it into a wok and stir-fry with low fire, and add appropriate amount of sugar and oil until it becomes a sticky dried purple potato ball. This recipe may look familiar to many friends, yes, he and pumpkin pie. The formula of glutinous rice cake is basically similar, the only difference is that pumpkin cake uses pumpkin instead of water.

Slowly pour the sugar water into the basin and stir well. Make dough with moderate hardness and smooth surface, then cover it with plastic wrap and let it stand 15 minutes. 100g glutinous rice flour and 50g sugar are scalded into a dry paste with boiling water, then 200g dry glutinous rice flour is added, kneaded into dough, stirred for half an hour, kneaded into balls, dipped in raw white sesame seeds, put oil in the pot, and fry for about 5 minutes with low fire. When the dough starts to float, gently press it with a colander for 2 seconds until it is flat.