On the Double Ninth Festival or Mid-Autumn Festival, some ethnic groups in the south will make Ciba. How to make it delicious?

On the Double Ninth Festival or Mid-Autumn Festival, some ethnic groups in the south will cook Ciba. This kind of snack is found in many places, and the methods vary widely, but the raw materials are mostly glutinous rice. Ciba used to be children's favorite snack. The materials for leaving a good childhood record are simple, just prepare them: glutinous rice, brown sugar, white sugar and soybeans. I believe that most rural families have these four materials in stock, so there is no need to go to great lengths to buy them. There are two main ways to make brown sugar Baba, one is made of glutinous rice and the other is made of glutinous rice flour. The former is a little more troublesome, but it tastes better. The latter is simple to make and tastes a little worse. Today, I will introduce a simple

The first step is to prepare the ingredients. Pour glutinous rice flour into a big container, and then pour water to remind everyone not to put too much water at a time. Knead the flour by hand, and add water to knead the flour into a ball. You can also beat it with an egg beater for 5 minutes, or roll it into a sticky shape with a rolling pin. Step 2: Take a small jiaozi and cut it into small pieces. Ciba is kneaded into a circle and dipped in a layer of dry powder. Step 3: Next, spread bean flour on both sides, without touching your hands, and press it into cakes. Pour the oil into the pot, then turn off the heat, pour the oil into the hot pot, add bazin and stir-fry until half cooked. Fry until golden brown, turn over and fry the other side. Fry until golden on both sides, and take out for later use.

Step 4: Boil the brown sugar juice. Pour warm water into a hot pot, and then add brown sugar. Finally, pour the boiled brown sugar juice on the fried Bazin. Pour out too much oil to avoid being too greasy. You can also add a little water and cook until the syrup thickens and softens. Remember, babies who like sweetness can be like me. The ratio of water to brown sugar is 1:2. You can eat it with a small fire! Dishes with sweet-scented osmanthus sugar taste better. That's mom's cooking!

Finally, I'll tell you a few tips. It is best to choose round glutinous rice, which is sticky. Glutinous rice must be soaked first so as to absorb water. If it is not soaked, steam it directly with water, which is not easy to master. When steaming, the glutinous rice must not have too much water, otherwise the steamed glutinous rice will be too thin; Brown sugar must be strong enough to be fragrant. Add a little water to brown sugar, but not too much water.