T/QLY 241-2024 Guizhou snack, bean paste hole

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Soak the white glutinous rice in warm water for more than 6 hours, rinse, and drain the water. Place it in a wooden steamer and steam it in a boiling water pot for 40 minutes until it's fully cooked. Remove it and pour it into a wooden trough, then pound it into granular sticky rice balls. 6.1.2 Rub mature vegetable oil on your hands and knead the glutinous rice dough into a smooth dough for later use. 6.1.3 Wash the red beans, boil them in cold water until they're fully cooked and crushed. Drain the water and mash them into red bean paste. Add salt, Sichuan pepper powder, ginger powder, scallions, and lard to mix well, making red bean paste filling. Divide it into 50-gram red bean paste balls for later use. 6.2 Processing 6.2.1 Take 150 grams of glutinous rice dough, flatten it, and place a 50-gram red bean paste ball in the center. Wrap it well and flatten it into a round shape. 6.2.2 Heat the oil in the pan to 60% of its boiling point. Add the red bean paste balls and fry them over medium heat until they're golden brown on both sides and the shell is crispy. Drain the oil and they're ready.

Development Information

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