What is Sugar and Oil Poop made of?

Sugar oil poop is a local traditional food in Changsha, Hunan Province. Sugar oil poop is cheap, and the main raw materials are glutinous rice flour and sugar, but its manufacturing process is delicate and has a special manufacturing process. It can not reach the hall of elegance, not to mention with the mountain treasures and sea food, shark's fin and bear paw comparable, but it is because of its cheap identity, it can be in and out of the ordinary people's homes, by the people's love, and become a folk long eat never tire of snacks.

Familiar with the Changsha basin friends know, whether it sounds and looks like a very historical field basin friends will be very like the Palace of Fire, or alleyway of the decades-old store, without exception sugar oil poop are soft, sticky, elastic, under the mouth to bite constantly to pull a little bit of the mouth to pop the teeth of the color of the darker red, right?

Old Changsha Sugar Oil Panda

Main Ingredients

200g of glutinous rice flour

20g of brown sugar

10-15g of brown sugar

Oil in moderation

Water in moderation

Steps to make Old Changsha Sugar Oil Panda

1. Knead the glutinous rice flour with water until it doesn't stick to the bowl. (In fact, it is not sticky bowl, in fact, it will still be sticky, after all, is made of glutinous rice flour, especially after waking up with the palm of the hand when the deflated really sticky hands, so from the hands of the tearing off the time to be careful a little slower)

2. Cloth dampened covered in a bowl to wake up for 30 minutes (the wake-up time I was watching variety shows, Mango Channel, I die watching)

3. p> 3. pot of oil on low heat, add about 20g of sugar, brown sugar about 10g. The fire is turned on to medium to low heat until the sugar is melted, add some water, 20-30ml.

4. Take a small ball of dough, knead it into a ball, and press it into the shape of a pancake with a diameter of about 8-10cm and a thickness of about 5-8mm. It can be dropped in the pan once the water in the pan has also boiled. Turn it over every now and then. Since the water will get less and less, once you find that the oil in the pan cannot cover the poha anymore, add another 15-20ml of water. Once you notice big bubbles puffing up on the top of the poha, poke them with a spatula.

5. As you slowly turn the sides, the poha will get softer and softer. When it becomes soft, you can drain the oil from the pan (about four to five minutes from the time you put it in the pan to the time you put it out of the pan).

The above content was written by Douguo Gourmet quality user Keila_Choo

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1, glutinous rice flour and flour mixed together, add flour is more Q elasticity, if you want to eat a softer texture, you can not add flour, cold water a little bit of addition, add until you can knead into a ball does not stick to the hands of the OK, up to 40 ml, to maintain the hardness of the group.

2, the dough trimmed into a square and evenly cut into eight pieces each piece into a ball.

3. Take a flat plate and brush a thin layer of vegetable oil on the bottom in order to wait for the poop to stick.

4, the ball in the palm of the flattened into a half-centimeter thick plate, a little apart to prevent sticking together.

5, after the water boils on the pot steamed for ten minutes out.

6, put 40g of sugar in the pot and heat the sugar on low heat.

7, when the big bubbles into bubbles, sugar color is thicker when adding a small bowl of water.

8, and then put in the steam poi, slightly boiled a little bit to let the sugar oil soaked into the poi and color.

Tips

Add too much brown sugar will be too dark, so pay attention to adjust the color and sweetness of the sugar sauce by adding the right amount of sugar to add honey or caramel to make the sugar sauce more viscous and glossy, and the taste is also better.

From the Internet

1. Prepare glutinous rice flour, appropriate amount of drinking water.

2. A little water, a little drop while adding glutinous rice flour while kneading, kneading like a dumpling-like dough can be.

3. Rolled into strips, and then cut into pieces.

4. Dumplings rolled round and flattened into a cake on a clean damp cloth.

5. Put a moderate amount of oil in the pan to cover the bottom, and fire on medium heat.

6. Arrange the glutinous rice balls and fry on low heat. Shake the pan with a spoon or chopsticks to turn, do not fry too long to avoid expansion of the burst, frying until 2 sides slightly charred can be. (Pour off the excess oil.)

7. Add a little water to a moderate amount of coconut sugar and heat to dissolve.

8. Pour the sugar water into the pan and use a spoon to help turn the poha so that each poha is coated with the sugar mixture.

9. Cook until the sugar water is slightly reduced.

10. Simple and delicious sugar oil poop

Ingredients: glutinous rice flour, sugar, flour, water

Kitchenware: non-stick pan

Practice:

1, glutinous rice flour and flour mixed together, add flour is more Q elasticity, if you want to eat a softer taste, you can not add flour, cold water

1, the flour and the flour mixed together, add flour is more Q, cold water, cold water, cold water. Add a little bit, add to can be kneaded into a ball not sticky hands OK, up to 40ml, to maintain the hardness of the group.

2, the dough trimmed into a square and evenly cut into eight pieces each piece into a ball.

3. Take a flat plate and brush a thin layer of vegetable oil on the bottom in order to wait for the poop to stick.

4, flatten the ball in the palm of your hand into a half-centimeter thick plate, and set it apart to prevent it from sticking together.

5, after the water boils on the pot to steam ten minutes out.

6, put 40g of sugar in the pot and heat the sugar on low heat.

7, when the big bubbles into bubbles, sugar color is thicker when adding a small bowl of water.

8, and then put in the steam poi, slightly boiled a little bit to let the sugar oil soaked into the poi and color.

Tips

Add too much brown sugar will be too dark, so pay attention to adjust the color and sweetness of the sugar sauce when you add the right amount of sugar to add honey or caramel to make the sugar sauce more viscous and glossy, and taste better.

Sugar oil poop is a traditional Han Chinese food in Changsha, Hunan Province, sugar oil poop is cheap, the main raw material is glutinous rice flour and sugar, but its manufacturing process is delicate, there is a special manufacturing process. Although it can not reach the hall of elegance, not to mention with the mountain treasures and seafood, shark's fin and bear's paw comparable, but it is precisely because of its cheap status, it can enter and exit the ordinary people's homes, by the people's love, and become the folk long to eat never get tired of the snacks. In Changsha, regardless of the beauty and ugliness of the people, status, regardless of men and women, young and old, all love life, know how to enjoy the fun of eating people, have eaten the wonderful feeling of sugar oil poop, all of the 30 cents a sugar oil poop have special feelings. In the morning three sugar oil poop down, can be full of a day of spirit, full of energy, three sugar oil poop in the afternoon to eat, refreshing full belly, spirit strong, sugar oil poop taste and role in Changsha people's eyes are wonderful endless.

Eat sugar oil poop can not be in a hurry, fresh out of the pot of sugar oil poop golden and crispy, sweet but not thick, oil and not greasy, soft, soft, soft, color and aroma attractive, attracting people's appetite.

In the morning, three sugar oil poi down, can be full of a day of spirit, full of energy, three sugar oil poi in the afternoon to eat, refreshing and full of belly, the spirit of the spirit, the taste and role of sugar oil poi in the eyes of Changsha people are marvelous endless.

The main ingredient is glutinous rice flour

The auxiliary ingredients are yea sugar and oil is not a super simple material

1. Prepare glutinous rice flour, appropriate amount of drinking water.

2. A little water, a little drop while adding glutinous rice flour while kneading, kneading like a dumpling-like dough can be.

3. Rolled into strips, and then cut the grain.

4. Dumplings rolled round and flattened into a cake on a clean damp cloth.

5. Put some oil in the pan to cover the bottom and heat it to medium heat.

6. Arrange the glutinous rice balls and fry on low heat. Shake the pan and turn with a spoon or chopsticks, don't fry too long to avoid swelling and bursting, fry until 2 sides are slightly charred. (Pour off the excess oil.)

7. Add a little water to the coconut sugar and heat to dissolve.

8. Pour the sugar water into the pan and use a spoon to help turn the poha so that each poha is coated with the sugar mixture.

9. Cook until the sugar water dries up slightly.

Ingredients: glutinous rice flour, sugar, flour, water

Kitchenware: non-stick cooker

Practice:

1, glutinous rice flour and flour mixed together, add flour is more Q elasticity, if you want to eat a softer texture, you can not add the flour, add a little bit of cold water, added to the ability to knead into a ball without sticking to the hands of the OK, up to 40 ml, to maintain the hardness of the group.

2, the dough trimmed into a square evenly cut into eight pieces each piece into a ball.

3. Take a flat plate and brush a thin layer of vegetable oil on the bottom in order to wait for the poop to stick.

4, flatten the ball in the palm of your hand to half a centimeter thick and place on a plate, spacing them out to prevent them from sticking together.

5, the water boiled on the pot steamed for ten minutes out.

6, put 40g of sugar in the pot and heat the sugar on low heat.

7, when the big bubbles into bubbles, sugar color contrast thick when participating in a small bowl of water.

8, and then into the steamed poi, slightly boiled a little so that the sugar oil soaked into the poi and color.

Tips

Add more brown sugar will be too dark, so pay attention to the sugar sauce in the mixing of sugar to participate in the appropriate sugar to adjust the color and sweetness to participate in the honey or caramel to make the sugar sauce more viscous and glossy, the taste is also very good.

Sugar oil poop is a traditional snack in Changsha, Hunan, Shaoyang and other places. It is also the favorite of my Shaoyang sister. Its main raw materials are glutinous rice flour and brown sugar, although the cost is cheap, but its manufacturing process is fine and elaborate, there is a special manufacturing process. The heat and the amount of sugar must be precisely grasped, otherwise the taste will be affected. I'll tell you how to do it:

Step 1, ready ingredients, glutinous rice flour and brown sugar

Step 2, glutinous rice flour add warm water to the glutinous rice flour kneaded into a dough

Step 3, will be divided into several portions of the dough

Step 4, dough with the palm of your hand to press the flattened.

Step 5: Add a little hot water to melt brown sugar

Step 6: Pour a little oil into the pan and add the pastry

Step 7: Fry both sides until light golden brown

Step 8: Pour in the seasoned brown sugar water

Step 9, Sugar oil poop gradually become soft, each piece is uniformly hung on the sugar paddle, juice can be enjoyed

eat sugar oil poop can not be in a hurry, fresh out of the pot of sugar oil poop golden and crispy, sweet but not thick, greasy and not greasy, soft, soft, soft, color and fragrance of the temptation to attract a person's appetite, so people want to swallow all of them in one breath. However, the freshly baked poha is so hot that it can burn your tongue and hurt your mouth if you are not careful. Therefore, you should not swallow the sweetened oil poop and sweep it all away, but slowly and methodically, slowly and happily savor it.

Traditional method:

500 grams of glutinous rice, 125 grams of indica rice, 125 grams of chopped brown sugar, 3 grams of soda, 1,500 grams of vegetable oil (for frying)

The process of making:

1, the production of slurry powder: glutinous rice and indica rice hollowed out and soaked, grinded into slurry powder.

2, molding: add soda and appropriate amount of water in the powder, and then roll it into a 25g dose, use your thumb to press a "concave" nest in the middle of the dose, and then close the mouth, the internal state of the hollow.

3, frying: vegetable oil boiled to about 150 degrees Celsius, with medium heat to brown sugar (note that the earth brown sugar, field may not be too good to find) crushed simmering, and constantly stirring, with the oil and sugar mixed together when the embryo from the side of the pan slid into the pot. At this time, pay attention to constantly turning with a spatula, so that it complementary adhesion. Fry until the outside is crispy and yellowish brown. Sprinkle with cooked sesame seeds while hot and roll evenly.

And then give you a personal study of my ratio:

200 glutinous rice flour, baking powder 2, sugar 20, 170 water, brown sugar 25, fried white sesame 25

Can you do it out depends on everyone's own la

The moon poop, sitting in the belly of a father, father out of the vegetables, sitting in the belly of a grandmother, grandmother out of the embroidery, embroidery za patty cake, patty cake fell into a well, and the patty cake fell into a toad. , change the toad ......

One week Jun went to Changsha countless times, countless times to taste the local food, each time to eat sugar oil poop, by the way, also learned to say this song often ballad.

Recently, the wind has been blowing and the temperature has dropped, do you know what you want to eat when it is cold? The only thing that can satisfy these four requirements is the sugar-oil pandan.

It is important to know that sugar oil poop is a street food, only a coal stove, an iron pot can do business. To say how difficult it is, not to create satellites, how difficult it can be, but why so many friends are lamenting that this sugar oil poi is more and more not the taste, yes, there are ash-grade foodie contemptuous low street stalls, claiming to be a sugar oil poi small stalls, said, hmmm, you're this goods also worthy of the name of the sugar oil poi?

If we talk about glutinous rice, it is not an expensive ingredient, itself Changsha fish and rice country, abound in glutinous rice, the production of sugar oil poop glutinous rice, coincidentally chose the "local glutinous rice flour". Because the key to the sticky sugar oil poop is here, the local glutinous rice flour viscosity is extremely high, some people describe, a glutinous rice sticky, as long as the hands and face to listen to the sound can be judged, the viscosity of the sticky rice is extremely high, and the face of the sound will be issued bla bla bla sound, that is a unique sticky sound.

Besides, sugar is not a rare commodity, and it is sweet enough. Tea seed oil or rapeseed oil can be. But the hard part is that it takes a very large pot to mix the sugar and oil, and to make sure that the sugar-oil poop doesn't get sticky.

White rice flour dough pinch molding, pressure bias, into the pot, in the sugar oil rolled, covered with thick sugar oil juice, from snow-white fairy into a golden goblin, sugar oil glittering attractive luster, these little goblins in the frying pan nuisance, and then reluctantly floated, the masters fished out, put into the iron net to drain the oil, this time, the thick soup slowly slid to the Down, standing next to the customers waiting for a place, can not help but swallow the saliva in the mouth, to, indeed, can not wait. However, one week gentleman want to tell you, eat sugar oil poi sex rush shall not, otherwise it will burn to the tongue. And sugar oil poop although delicious, but high oil and sugar, eat two even if, the rest of the cravings, or wait for the next time to feed it.

Sugar oil poop is one of the must-eat snacks in Changsha, Hunan Province, especially those with a sweet tooth can not miss, soft, sweet and sticky, sweet but not greasy to make people savor.

The main ingredient of sugar oil poop is glutinous rice flour, and the other two, as the name suggests, are sugar and oil, which are very simple ingredients. Because of this, the cost is low to reach the hearts of the people, spread far and wide, and never get tired of eating. Traditional sugar oil poi is soft, sticky, sweet and refreshing, and is a sweet memory of many Hunan people's childhood.

I'll briefly explain how to make it at home. There are curious, and temporarily can not go to Hunan to eat a local authentic foreign partners, you can try their own Oh, simple and fast.

1, about 300 grams of glutinous rice flour with water to knead, try to knead into a relatively non-sticky dough. Covered with a damp cloth, plastic wrap or something to put aside the molasses.

2, the pan is hot, add the right amount of oil. Then pull the glutinous rice ball into a small ball of about the same size, pressed like a chess piece of the shape of the pan on low heat and fry until golden brown on both sides, the oil temperature is not too high.

3, hot water plus brown sugar, white sugar, etc. to mix a sugar sauce, pour into the pot, to the pot of sugar oil poi on both sides of the sugar. From time to time to turn, sugar sauce water evaporate some become thick can be out of the pot.

In fact, the authentic sugar oil poop is not this way to do oh. Instead, the oil fried sugar, boiled sugar oil juice, and then under the glutinous rice poop cooking. But it is not suitable to make only a few at home to eat. The reason for doing this at home is because it's easier and quicker, and also reduces the intake of oil and sugar, which is relatively healthy. To eat authentic, soon May 1st can go to Hunan to play Oh.

According to my understanding, it seems that there are two ways to make sugar oil poop, one is the street sugar oil fried sugar oil poop, crispy outside and soft inside; and the other is to sugar, oil boiled out of sugar oil poop, the whole poop soft and sweet. The two have their own unique characteristics, which one of them do you prefer?

Materials needed: 500 grams of water-ground glutinous rice flour, 400 grams of fresh water, 60 grams of oil, 30 grams of brown sugar, 20 grams of sugar, 10 grams of honey, and a little warm water

Steps to make: 1. Take a larger pot, pour in the water-ground glutinous rice flour, and then add the water, mixing as you go along, stirring, and kneading the dough into a smooth dough, and then put it aside to rest for 10 minutes

2. Long strip, and then cut into almost the size of the dosage, each dosage are rolled round and then pressed flat

3. Pour some oil in the pan, medium-low heat, put chopsticks into the oil will bubble on the line, into the small dosage, fried to one side of the hardened and some discoloration on the flip, to turn over more

4. And then prepare a small bowl, add brown sugar, white sugar, the right amount of warm water and stir to dissolve the syrup mixed Pour into the bowl, pick up the pan and shake a few times, so that the syrup and poi mixed evenly, and then turn the oil poi, both sides of the brown sugar syrup, and so see the soup becomes thick can immediately turn off the fire, the sugar oil poi plate, sprinkle honey on the top, so that more fragrant, the above is my answer, thank you for reading

Authentic! The old Changsha sugar oil poop practice steps

1. water milled glutinous rice flour with the right amount of water kneaded into a ball until it does not stick to the bowl. p> 3. pan sitting oil on low heat, add about 20g of sugar, brown sugar 10g. The fire is turned on to medium to low heat until the sugar is melted, add some water, 20-30ml.

4. Take a small ball of dough, knead it into a ball, and press it into the shape of a pancake with a diameter of about 8-10cm and a thickness of about 5-8mm. It can be dropped in the pan once the water in the pan has also boiled. Turn it over every now and then. Since the water will get less and less, once you find that the oil in the pan cannot cover the poha anymore, add another 15-20ml of water. Once you notice big bubbles puffing up on the top of the poha, poke them with a spatula.

5. As you slowly turn the sides, the poha will get softer and softer. When they are soft, you can drain the oil and remove them from the pan. (It takes about four to five minutes from the time you put it in the pan to the time you take it out.)