How to make mochi, specific practices, including ingredients

Leaf mochi 22 years of the Republic of China (1933) Guiyang Beimenqiao (fountain) area has a food store called "mirror spring Zhai", the top glutinous material, sugar, cold sugar, rose sesame seeds, wash sand, peanuts, walnuts and other raw materials production. Production method: the first glutinous rice into patties, divided into small bowls, and then into the branding pot to lard branded into thin slices, add sugar, and then folded into half again branded, yellow crispy poi, sugar melting can be. Later, "Jingquanzhai" lotus leaf patties spread throughout the city and were recognized as a famous snack in Guiyang. Main Ingredients: fine glutinous rice; Accessories: peanut ham, sesame, rose sugar; Seasoning: lard, sugar; Practice: the fine glutinous rice, wash, soak for 10 hours, and then steamed with a steamer, patties made into a lotus leaf-like finished product, and then fried in lard can be. Characteristics: Crispy, sweet, glutinous and delicious. Cold patties Preparation: 1, wash the glutinous rice, soak it in warm water for two or three hours, control the water and then load it into the rice steamer and steam it over a high fire, then, put the cooked rice into the stone reef nest. Pound it into mochi and cover it with a hot hanky. 2、Mix sesame powder, honey cinnamon, white sugar and edible peach coloring to make sesame sugar. And then the soybean fried, ground into powder to be used. 3, patties on the board to cool, divided into two halves, half on the board sprinkled with soybean flour, spread out and flattened into a piece, will "wash sand" evenly smeared. The other half of the mochi into the size, thickness of almost the same piece, covered with it, and then the sesame sugar sprinkled on the surface, cut into pieces can be. Characteristics: excellent color and aroma, sticky, soft and sweet, cool and refreshing in the mouth. Rose Cold Patty cake Traditional snacks, summer seasonal delicacies. Its color is beautiful, soft and moist, sweet and delicious, with a sweet soup to eat a unique style. Method: top quality glutinous rice washed clean, rise with water and put in a steamer until soft, take out the spring into the patties, cooled and pulled into 25 grams of a dose; bean paste with rise, oil fried to crisp, put sugar and honey rose, and then fried to sugar dissolved into wash sand filling; sesame frying and crushed into powder, soybean frying and ground into powder, plus powdered sugar together to become the powdered jaggery; patties pressed into a round piece of dough, wrapped into the sand filling, pressed into a cake in a layer of powdered jaggery. The sugar powder in a layer, the surface of a few sprinkled with red has been mixed into a rouge color of the sugar that is made.

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