What is the practice of hemp dumplings?

Ma Dumpling, also known as Pan-fried Pile, or Ma Dumpling in North China, Ma Yuan in Northeast China, or Zhen Bao in Hainan, or Oil Pile in Guangxi, is an ancient traditional specialty fried noodle dish. The production is not complicated. To glutinous rice flour dough fried up, plus sesame and made, some wrapped in hemp velvet, bean paste and other fillings, some do not. It is also a common New Year's food in Guangdong, Hong Kong and Macao, with the meaning of "a pile of fried rice will fill the house with gold and silver". There is another kind of pomegranate flower fried pile, above the red flower-like objects, shaped like a pomegranate, meaning more children.

Sesame ball is made of glutinous rice flour with sugar, oil and water kneaded into shape, and then deep-fried into the pot. It is named after the round shape of the dough and its surface is coated with sesame seeds.

Sesame Dumplings with Bean Paste

Ingredients

. 250g of glutinous rice flour

. Red bean paste 120g

. 100g white sesame seeds

. Flour 30g

. Sugar 50g

. Water 200ML

. Baking powder 1 tbsp

. Oil

Steps of bean paste sesame dough:

1: Add boiling water to the sugar and stir until all the sugar melts

2: Pour the boiling sugar water into the flour, stir well and scald it well

3: Pour the glutinous rice flour into the boiling sugar water in another bowl and stir them well

4: Mix the two kinds of doughs together, and knead them well and thoroughly

5: Knead the dough and filling evenly divided into several portions

6: Take a portion of the dough pressed flat and wrapped into the bean paste filling

7: Close the mouth and pinch tightly, rolled into a ball shape, ready to sesame seeds and a bowl of water

8: Dip the finished dough into the water, placed in the sesame seed tray, so that the surface is covered with sesame seeds, covered with sesame seeds, gently patted with the hand tightly, and in the same way dealt with all the sesame seeds

9: Add more oil in a pan, and then put it in a bowl of water, so as to cover the surface of the sesame seed. Eat it while it is hot

Tips

1:Filling you can also add sugar directly, or use black sesame dumpling heart, lotus seed paste, etc., or not.

2: the frying pan 40% hot is to put your hand on the oil can feel the heat, the oil into a chopstick bubbles;

3: after deep frying with a kitchen paper towel to absorb the oil, after all, often eat fried food is not good, or eat less good.

Ma Duan, is a traditional specialty fried noodles. The outer skin is covered with a layer of white sesame, sweet and sticky skin, wrapped inside the filling, soft and sweet flavor, I think sure everyone likes to eat it.

Don't underestimate this a small, simple dough, each indeed the name is not quite the same. North China is generally called hemp dough, the Northeast region called hemp round, Hainan called Zhenbao, Guangxi called oil pile, Guangdong, Hong Kong and Macao called fried pile.

The production method of hemp dumplings is not complicated, glutinous rice flour dough coated with sesame and fried, some of which have bean paste filling, some are hollow, are equally delicious.

I ate this at a hotel restaurant, and the thing that makes it different is that it's so big, it's a great way to take a picture of your face. But despite its size, it only has a thin layer of outer skin. When asked how it is made, the chef laughed but did not answer, saying that it is his own secret recipe. Such a large hollow hemp ball, with a thin skin, and a layer of dense sesame, crispy and slightly sweet taste, really surprised me. Because of the ultra-thin outer skin, you don't have to be burdened at all to consume it, and you must eat it while it's hot, one is that it tastes good, and the other is that if you leave it for a long time, this big hemp ball collapses, and it won't look good, and it won't be crispy any more.

After the introduction of this cannabis dough, I will talk about the method of making the dough, easy to learn, you can try at home.

1, white sugar in warm water, melt it. Add it gradually when mixing the noodles, if you directly talk about adding sugar, the surface of the finished product will appear black spots. So this point is very heavy.

Another point, the amount of sugar should not be too much, after the sugar is heavy, the process of frying is easy to change color, the dough is not ripe, it has been golden brown, if in order to ripen and continue to fry, the surface will be paste. So the sugar must be melted, and pay attention to the amount, the ratio of glutinous rice flour and sugar is almost 5:1.

2, glutinous rice flour add sugar water, oil, baking powder, water, and good placed, wake up a few minutes. The ratio of glutinous rice flour to oil is 10:1, and the ratio of glutinous rice flour to water is 5:2. Master this ratio to ensure the texture of the fried dough.

3, the waking dough kneaded long strip, made the same size of the dose, the dose will be pressed flat, put the filling you want to add, such as bean paste filling, or cinnamon filling, can also be sesame filling, can be. Or you can add nothing at all and make it hollow. After adding the filling, wrap the filling and knead it into a ball.

4, then the kneaded dough into the white sesame seeds, the surface of the sticky layer of sesame seeds, if you want to make the sesame seeds easier to stick, you can dip a little water. You can also dip it well and then gently knead it again with your hands to make the sesame seeds stick more firmly. To choose the best unadulterated white sesame seeds, to ensure that the appearance of the dough extremely taste.

5, the dough dipped in sesame seeds into the 60% hot oil frying, during the period to constantly turn the dough, placed sticky, and make it evenly heated. The color changes to golden brown can be fished out. Generally is a small fire frying about 15 minutes it.

After the pan, put two sheets of absorbent paper in the plate, can absorb some oil. The new pot of sesame ball taste the best, crispy sticky texture, sweet flavor, but because it is made of glutinous rice flour, not easy to digest, so you can not eat too much.

Hemp dumplings, also known as fried heap, North China called hemp dumplings, Northeast China called hemp round, Hainan also known as Zhenbao, Guangxi also known as oil heap, is an ancient traditional characteristics of deep-fried pasta. The production is not complicated. To glutinous rice flour dough fried up, plus sesame and made, some wrapped in hemp velvet, bean paste and other fillings, some do not. It is also a common New Year's food in Guangdong, Hong Kong and Macao, with the meaning of "a pile of fried rice will fill the house with gold and silver". There is another kind of pomegranate flower pan-fried heap, there is a red flower-like object on top, shaped like a pomegranate, meaning many children.

Practice

and the noodles: hemp dumplings and the relatively simple requirements of the noodles, that is, there is no sequence, there is no difference between hot and cold seasons, just according to the proportion of 500 grams of glutinous rice flour, 100 grams of sugar, 50 grams of oil and water and kneaded evenly. However, it should be noted that the sugar should be dissolved into water before adding it to the glutinous rice flour, otherwise black spots will appear on the surface of the finished product. In addition, the amount of sugar should not be too much, if the sesame ball sugar is too heavy, the frying process has not yet matured in the color of golden, continue to fry may make the surface burnt, bitter taste. And the amount of water is crucial, if you add too much water, the dough is too soft will make the finished product collapse; add too little water, the dough is too hard, and will increase the difficulty of making blanks and the finished product is not fluffy. In general, 500 grams of glutinous rice flour with 200 grams of water is appropriate.

Steps

1. Put the wet glutinous rice flour and fermented glutinous rice flour in a pot, add about 450 grams of hot water, brown sugar, caramel, sugar-pickled cinnamon, baking soda, etc., mix well and blend into a dough.

3. The oil in the pot burned to more than eighty percent heat, and then dropped to about sixty percent heat, into the dough billet, deep-fried to the shell hair straight, hard; away from the fire to lower the temperature of the frying (i.e., blanch, such as the oil temperature is still high, but also to inject some cool oil cool down), and constantly turning, to prevent sticking until blanch to the dough ball expansion into a shell ball, and then moved to the fire, increase the fire, fry for a few moments, to the shell of the hard and crispy, the color of the pan golden yellow! can be.

1. Dissolve the yeast in warm water, slowly pour into the glutinous rice flour, and stir evenly with chopsticks.　　

2. Use your hands to make a moist and smooth dough, cover and let it rest for more than half an hour.　　

3. Put the black sesame seeds into the cooking machine and break them.　　

4. Add two spoons of condensed milk and mix well.　　

5. Take the appropriate amount of glutinous rice dough, roll round and flatten, wrapped with black sesame filling.　　

6. Carefully close the mouth and tidy it up a bit.　　

7. Put on the white sesame seeds and roll a layer of white sesame seeds.　　

8. Fry over medium-low heat.　　

9. Fry and plate.

The flavor of the sesame ball is crispy, oil sweet, sesame seed is fragrant. Eat it while it's hot, and it will be crispy. Because it is difficult to digest, do not eat too much.

Hemp dumplings, different places have different names, fried pile, oil pile, hemp garden are it. There are also a variety of practices, there are hollow, with bean paste filling, and in recent years the fat intestines hot hollow marijuana round (selling point, the scene atmosphere, but also particularly eye-catching)

I'm here to introduce a very practical, and easy to make a kind of bean paste hemp garden practice. (mention box everyone, said simple or need to friends have a certain foundation. Ingredients no problem, with a small scale can be solved, the key is to pack the system's techniques and base basic skills, etc., do not put the filling package bias, and one of the most critical is the mastery of the fire as well as in the process of deep-frying to the use of techniques.) First of all, we will talk about it, said more useless, or rely on the actual operation. (Finally, I still want to mention the box, I gave the hemp garden to take a name, called the frying pan in the time bomb, more image, friends slowly will appreciate, especially do not understand this line. Pay attention to safety. (Haha, do not dare to do it)

Dough: hanging pulp powder (pure glutinous rice flour) 500 grams, clarifying powder 50 grams (really do not have can also be added to the hardness and crunchiness to be a little bit better and easier to grasp), 200 grams of sugar, 430 grams of water, 20 grams of lard (can be put can not be put)

(Recipe to be accurate, or this is to be exploded one of the reasons, especially sugar to give enough)

(recipe to be accurate, otherwise this is to explode a reason, especially sugar to give enough)

The filling: the filling is a very good, but also very good. p>

Filling: 200 grams of bean paste filling

Accessories: 100 grams of hulled white sesame seeds

Maturity: deep-fried (2-3% oil temperature in the pot, medium heat and slow frying, floating and then pushed the pressure, golden out of the pot)

Process:

Dough modulation - filling shaping --Sesame Seed Coating - Deep Frying - Finished Product

Blanch the flour with a little boiling water

Add water and lard to mix the dough

Knead the dough well

The filling should be made in the same way as the dough.

The filling must be wrapped in the center (this is one of the reasons for the explosion, the same degree of expansion, the thin side of the skin is more likely to be gas bulge open)

Sesame seeds should be rolled tightly, otherwise easy to fall off in the frying pan, then it is not called Ma Yuan

Low oil temperature deep frying, which is the key to the high temperature, if you come up to high temperatures, the shell is shaped, but also fierce heat, the formation of the real bombs ah! The first thing you need to do is to get your hands dirty.

Hemp garden floating surface, with a leaky spoon side pressure side turn, so that it is heated evenly in the frying pan, and so long to a certain extent you can open the fire heating, this time will not explode. Fry until the color is golden, the shell is crispy, sesame flavor can be strong.

Ma Duan, a snack that I ate more as a child, is made of glutinous rice flour with sugar, lard and water kneaded into shape, and then deep-fried into the frying pan. Because of its round shape, the surface is coated with sesame seeds, so the name of hemp dumplings. Ingredients

Glutinous rice flour

250g

Red bean paste

80g

Sesame seeds

80g

Sugar

50g

Baking powder

1g

Sweetness

Taste

Deep-fried

Craftsmanship

Deep-fried

Sesame seeds

Sesame seeds are also added to the dough. p>

Process

20 minutes

Time consumed

Simple Steps for making sesame balls1 Put the sugar in a bowl, add warm water and stir until it melts.2 Sift in the glutinous rice flour and baking powder, add 1 tablespoon of oil and a moderate amount of warm water and mix well to form a smooth dough.3 Divide the dough into equal portions, take one and press it flat, then wrap it in the bean paste and roll it into a round ball.4 Roll the balls into a bowl of sesame seeds and put them in a bowl with a few more rolls.5 Place the rolled balls in a bowl of sesame seeds. The first thing you need to do is to roll the dough into a bowl of sesame seeds and roll it around a couple of times.5 Make sure it is evenly coated with sesame seeds, and then press it down tightly with your hands to prevent the sesame seeds from falling out.6 Pour the oil into the pan, and when the pan is wide open, add the dough to the pan when it's 60% hot and deep fry it over a low heat for 15 minutes.7 Keep turning the dough with a spatula to make sure it's heated evenly, and then pull it out of the pan when it's big enough to float and turns a golden brown color.8 Remove all the oil from the dough with a piece of paper towel, and then serve it up.

Sesame Balls

There are so many delicious snacks, and Sesame Balls are definitely one of my favorite snacks!

When I was a kid, every time my mom and dad went out to buy breakfast and asked me what I wanted to eat, I would mostly choose the sesame balls.

After a full night's sleep in the morning, bite on the two outside of the caramelized soft dough, seemingly large dough, the interior has a hole, a mouth full of sesame aroma, crispy shell with sweet filling, or not wrapped filling, are very tasty.

Because it is fried food, so it is not advisable to eat more, but once in a while to relieve the cravings, nostalgia for childhood, it is still necessary to make a hand of this favorite childhood snacks.

Gray package is purple sweet potato filling, their own fried, purple sweet potato filling practice is very simple, the purple sweet potato steamed and crushed into mud, poured into the frying pan in a small fire stir fry, and add the right amount of sugar, oil stir fry, until it becomes a sticky dry purple sweet potato dough is almost.

Purple potato dough can do about 10 Oh

Materials:

250 grams of glutinous rice flour, 50 grams of sugar, filling (you can use black sesame seeds, red bean paste and other fillings of their own liking, Oh, gray here with the homemade purple potato filling), 4 grams of non-aluminum baking powder, 200 ml of milk, 30 ml of oil, 100 grams of white sesame seeds

Methods.

1, prepare the required materials.

2, mix the glutinous rice flour and baking powder, mix the sugar and milk, stir until the sugar is all melted, and pour it into the glutinous rice flour together with the oil.

3, mix well and knead into a smooth glutinous rice dough, the dough should be smooth and soft, the amount of water can be increased or decreased according to the situation. Cover with plastic wrap to moisturize, and relax at room temperature for 10 minutes.

4, kneaded glutinous rice dough into 10 equal parts, and then the filling is also divided into 10 equal parts.

5: Take one portion of glutinous rice dough, flatten it with your palm, put your favorite filling in the middle, wrap the filling like a dumpling, and roll it into a ball shape.

6, the sesame seeds poured on a plate, into the rounded dough, rolled in sesame seeds, so that the surface of the dough evenly coated with sesame seeds, and then gently pat the sesame seeds tightly, to prevent a lot of sesame seeds off when frying.

7, pour in a pot of oil can not over the amount of dough, burned to 5 into the heat when the dough into the embryo.

8, turn the heat down and fry until the surface is golden brown.

Thin gray tip:

The filling of the dough you feel free to add Oh, in fact, do not add also delicious.

The dough is not easy to cook, when fried must use low heat, constantly turning so that it is evenly heated, cooked dough volume will become larger and float up.

Raw materials: 150 grams of glutinous rice flour, 1 gram of baking powder, 80 grams of warm water, 5 grams of oil (and noodles) + 500 grams (frying), white sesame seeds in moderation, 120 grams of bean paste filling

The way to make sesame balls

1, glutinous rice flour with baking powder and mix evenly, then add warm water, oil and into a softer dough and relax for 15 minutes;

2, the pot of water, water, take a small amount of dough (the water boiling), and then take a small amount of dough (the water boiling), then take a small amount of dough (the water boiling), then take a small amount of dough (the water boiling). When the water boils, take a small amount of dough (about one-fifth) and release the water to cook until it floats, pull out the dough and then mix with the rest of the dough and knead well (such a dough is not easy to crack when frying sesame balls);

3, will be divided into six dough and bean paste filling, and then take a piece of dough in the palm of your hand into a round shape, wrapped into the bean paste filling wrapped into a round shape and gently rolled round with both hands;

4, all wrapped up in the sesame ball After all wrapped in a layer of white sesame, so that the dough embryo is ready;

5, the pot to do oil, oil temperature of about 3 into a strainer when the dough into the oil low-temperature deep-frying, until the dough floats sesame golden brown can be fished out.

Special tips

1, the dough and good and take part of the dough in boiling water until the dough floats and then and the rest of the dough kneaded, so that the dough is not easy to crack;

2, when the frying time first put in the strainer to the surface of the fried to the stereotypes and then put into the frying pan so that does not stick to the pan;

3, frying oil temperature should not be high, or sesame seeds golden yellow inside is not cooked.

Nutritional value of glutinous rice

Glutinous rice, also known as yuan rice, river rice. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin phoenix, vitamin than a lot of starch and other ingredients, can be porridge, wine, often eaten on the human body has a nourishing effect. Glutinous rice has a tonic, stomach and spleen, solid surface sweat, diarrhea, an embryo, detoxification and treatment of sores and other effects.

1. Boil the water and weigh out 70 grams, poured into a good 30 grams of sugar, sugar melting, the sugar water slowly poured into the glutinous rice flour stirred evenly, (glutinous rice flour absorbent different amounts of water, the amount of water added is not certain, the dough must not be dry and not wet, dry, the finished product is not crispy, wet finished product will not be fat up will collapse, the first time this proportion of the first time they practiced on the will be grasped) knead the dough smooth, weighing 15 grams a small dough round (want to do a little bigger weigh more, this with their own), (if you want to wrap the filling, flatten the dough into their favorite filling and then rolled) into the sesame bowl and rolled a little out and then kneaded a little harder, so that the sesame seeds stick to the old, frying will not fall. You can also get a little water on the dough to stick sesame seeds.

Home-made easy to learn How to make sesame balls illustrated 22. pour enough oil in the pot, open the medium heat oil temperature is a little hot, chopsticks into the will be a lot of fine bubbles, about 40 when the turn to low heat, the sesame balls into.

Family homemade easy to learn How to make sesame balls illustrated 33. Wait for 60 when the sesame balls will float, with a spatula each flattened, and so on again when the float up and then pressed, repeated a few times.

Home-made easy to learn How to make hemp dough illustrated 44. Finally, after the dough becomes golden brown with a sieve net loaded up oil on the plate, inside the hollow, hot eat cold eat are very tasty, cold outside the skin of the crispy.

Tips

① first sugar dissolved into sugar water before adding to the glutinous rice flour, otherwise the surface of the finished product will appear black spots. ② Glutinous rice flour with boiling water, then mixed and kneaded, so that and out will be easy to expand large.

③ wrap sesame seeds can be dipped in water on the dough, easy to sesame seeds on it, wrapped in sesame seeds must be clenched with the hand again, so that the sesame seeds tightly stained to the top of the dough, or frying pot, sesame seeds are easy to fall off.

④ frying time must be small fire slowly frying, with a spoon or spatula back pressure dough, so that not only uniform heat, fried color is beautiful, but also the volume of the formation of the cause of the hollow.

⑤ and good glutinous rice ball throughout the use of plastic wrap or wet cloth cover, so as not to glutinous rice ball operation process becomes dry.

Do a few summarized experience: after the rise in oil temperature, the first time the dough floated to start flattening until the appearance of transparent look obviously hollow, need to be pressed to flatten the flattening and then pressed to flatten a few times in a row, and finally by the feel of the shell hard to see the color of the color appeared to be golden yellow without having to press the fire at this time to open the fire to let it quickly coloring off the fire, the personal experiments that the finished product so that the shell texture is crisp, and if the last has been the fire coloring, the texture a bit wrinkled. coloring, the texture is a little screwed. Finally, practice has proved, do not buy bulk glutinous rice flour to do, water is difficult to control, packaged water grinding glutinous rice flour best choice.

There are many kinds of recipes and practices of the dough, there is boiling water to cook the dough, there are also additives, and today the pastry chef to share a particularly frugal and simple dough practice, I hope to help you

dough recipe

250 grams of glutinous rice flour, 100 grams of sugar, 100 grams of clarified dough, 50 grams of lard, about 60 grams of boiling water, cold water 120 grams of cold water

Production process:

(1) put the clarified flour into the basin and add boiling water to scald the dough and standby

(2) put the glutinous rice flour into the basin and add sugar, scalded clarified flour and cold water and dough and then add lard and kneaded and then under the agent wrapped into the bean paste filling and kneaded round sprayed with water dipped sesame seeds, and then use about 120 degrees of oil temperature immerse in deep-frying and then waiting for the dough to float, coloring. Later, use high temperature to set the shape of the frying golden brown out of the pot can be

Tips:

(1) there may be a lot of friends to see this recipe looks familiar, that's right, he and the pumpkin cake. The only difference is that the pumpkin cake replaced the water with pumpkin,

Another way to think about it is to replace the purple sweet potato puree with water is purple sweet potato cake

(2) There are still friends who will ask what the clarified surface is for,

Answer: The clarified surface can help the dough to set the shape. Do not let the dough easily collapse, equivalent to the role of the bones

(3) fried dough, the dough into the pot do not easily touch him with a hand spoon, because the dough into the pot preheating will become particularly sticky, particularly soft, so direct contact with the dough will lead to deformation. So gently shake the pot to prevent him from paste, and when the dough floats to use a hand spoon to frequently turn him so that he is evenly heated

This guide: how to do the dough?

My answer is: the dough belongs to deep-fried snack food, called different places, Sichuan called "hemp round", Hainan called "Zhenbao" and so on, different regions called different, but the practice is basically similar, the practice seems simple, but the more simple the practice is the most difficult. The practice seems simple, but the more simple the practice is the most difficult. The proportion of the flour class with the matching and frying process is the key to mastering the fire!

Talking about the dough, the first time I ate it was when I was an apprentice, when we had a pastry aunt in the store, and every time a customer ordered "fried dough", she made a few more and brought them to me to eat. At that time looked at the aunt's skillful technique is very envious, with the passage of time, today I can also tell you about the practice of "dough". "Hemp dumplings" is concerned about: after deep-frying can be launched and smooth without pimples, eat up the crispy skin, inner texture lubrication, full of sesame flavor, with bean paste, the flavor of a higher level. Without further ado, the following into everyone's favorite teaching time ------ how to make delicious hemp dumplings

The main ingredients: 300 grams of glutinous rice flour, 10 grams of cornstarch, 10 grams of flour

Ingredients: 1 bag of bean paste, the right amount of white sesame seeds

Seasoning: 75 grams of sugar, 5 grams of baking powder

------ to start making the ------ Sesame dough crispy skin, internal fluffy, sesame flavor, taste sweet but not greasy, young and old

1 glutinous rice flour add 10 grams of cornstarch, 10 grams of white flour, 5 grams of baking powder, and 75 grams of powdered sugar, with the hands of the dry mix evenly. Note: Use Mian Bai Sugar, not white granulated sugar or other sugars.

2 Add the water, make the dough fluffy and moderately soft, and seal with plastic wrap for about 10 minutes.

3 Remove the dough from the oven, knead until smooth, then knead the dough with a knife or directly with your hands to form medium-sized dosages. Note: It is not easy to make the dough too big.

4Knead the dough on a floured surface for a few minutes, then pack it into the bean paste and slowly rotate it with the palm of your hand to seal the seal, and then knead it with both hands. Note: Here is the rotary seal with the tiger's mouth, that is, place the dough in the palm of the left hand, the seal towards the tiger's mouth, the right hand rotates the dough, the left thumb slowly kneaded to the seal can be.

5Pour water on the surface of the wrapped dough, put it into a bowl of white sesame seeds, let the surface of the dough hang all over the sesame seeds, and knead and press it with your hands to make it firm.

6 pan add salad oil, oil temperature is 4 layers of heat, into the dough, this time to use low heat, with a spoon constantly stirring and scoop up the salad oil poured dough, slowly fry until golden brown out of the pot! Note that the oil temperature must be well controlled, properly can pot off the fire slowly fried, the oil temperature is not enough and then put on the fire.

More doubts? Please look down

Out of the picture

The dough ------ Answers to questions ------

1 dough does not dose not too large, the production of baking powder, after deep frying will expand, the dose is too large if too much impact on the aesthetic, to achieve "small and delicate"

2 sealing method, you must be able to control the temperature of the pot, the appropriate pot off the fire slowly, then put on the fire. p>2 sealing method must be as I said, while kneading and kneading, slowly sealing, so that the parcel "bean paste" of the dough is evenly distributed, the mouth will be sealed tightly, and not easy to crack when frying

3 oil temperature control. If the oil temperature is too high, the surface of the fried batter, the inside may not be cooked. In addition, we must fry slowly with low heat, the density of the dough is relatively large, to get up is a process, and this process is very slow, the oil temperature is too high easy to surface directly fried, then the internal hair up again will make the surface cracked, which is why the fried "dough" when the reason for cracking. And this can also make the internal "bean paste" all melted into the soup, eat more delicious

4 "hemp dumplings" in the pot will slowly float up, with a spoon constantly stirring will make the "hemp dumplings" evenly heated.

2 sealing must have patience, otherwise it is easy to leak out of the bean paste to the frying pan

3 frying process is the first soaked cooked, and then fry the skin on the color, the order can not be chaotic

4 the most important point, control the fire, in order to get off the pot after the bubble evenly and a small number of bubbles for the best, this time the pot should be away from the fire, all floating up after the use of a spoon to drizzle the oil, be sure to use a low fire, a low fire, a low fire. Important thing to say three times

5 white sesame seeds should be kneaded and pressed firmly, so that when the frying will not fall off the sesame seeds

Conclusion

"Ma Duan" belongs to the category of desserts and snacks food, very popular with adults and children. The practice seems simple, but the steps and practices are very delicate. As I said at the beginning: the simpler the dish, the more elaborate the production. Who would have thought that a seemingly simple dish, "Ma Duan", would have so many tricks up its sleeve? But when you make it and see everyone eating it happily, your heart will be filled with a sense of fulfillment! Lastly, I hope that after reading this, you will be able to make a delicious "hemp ball"