T/GZYZC 085-2024 Guizhou Snacks - Dou Sha Nest

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. Place it in a wooden steamer and steam it in a boiling water pot for 40 minutes until it is fully cooked. Remove it and pour it into a wooden tray, then pound it into granular sticky rice balls. 6.1.2 Rub cooked 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 and boil them in cold water until they are fully cooked and mashed. Drain them and crush them into red bean paste. Add salt, Sichuan pepper powder, ginger powder, scallions, and lard to mix them and make red bean paste filling. Divide them 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 50 grams of red bean paste balls in it. Wrap them well and flatten them into a round shape. 6.2.2 Heat the oil in the pot to 60% of its boiling point. Add the red bean paste balls and fry them over medium heat until they are golden brown on both sides and the shell is crispy. Drain the oil and they are ready.

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