The way to do the leaf quail 。。。。。

To the Lantern Festival, the home of the Spring Festival preparations are basically eliminated, today cleaning up the leftovers, found that there are still more than two pounds of glutinous rice flour, to do dumplings, the home has, think of doing leaf quail it, a hometown snacks. The year before last, I tried once, not very successful, this year, again and again, I will be able to.

Extra words: tree pineapple. Lingnan specialty, its fruit has a strong flavor, divided into dry, wet cell two kinds. Dry cells of the crisp and cool, not tired of eating, relatively light flavor; wet cell special fragrant lush, eat more will be tired. After eating the pulp, kernel do not throw, so boiled or peeled to cook sugar water is also very tasty, tree pineapple whole body is a treasure, today I want to do the leaf ??? with its leaves.

Well, to cut to the chase, first of all, find the tree pineapple leaves, carefully rinse clean, dry.

Then use boiling water to mix a quarter of the glutinous rice flour into a mat, and then rolled into a small ball, put in a pot with water and sugar and boil, and then poured into the rest of the glutinous rice flour, the flour and into a ball. This is a physical work, the hand is strong enough to quickly and the powder and the special uniformity of the soft. Because there are not many of them, I brushed the leaves with peanut oil to make them easy to peel off when eating. When they were all done, I put them into a steamer with boiling water in layers, and after fifteen minutes, they were done!

Seems simple, to control the powder, sugar, water ratio is not an easy thing, especially the proportion of water, more will be steamed on the paste into a family, less will be chewed too hard, this is the key Oh, slowly feel it.