1. grinding: grinding clean rice into flour. In the past, it was necessary to soak the molted rice in water for about half an hour and then wash it for 3-5 times, then put it in a container to filter the water until the rice was soaked, and then press it into flour with a mill. If the food is not processed at any time, it needs to be ground and spread out to dry to avoid mildew.
2. Hot noodles: put the flour into a basin and mix the noodles with boiling water of 80-90 degrees;
3. Cooking: Prepare half a bowl of clear water, put it beside the basin, dip your hands in clear water, take fist-sized dough, knead it into a steamer on the steamed bread, and simmer it on low heat when all the dishes are cooked. After boiling water, simmer 13-20 minutes (adjust the time according to the amount of steamed food).
4. Out of the pot: shovel the steamed bread directly into the basin, cover the basin, and let it cool slightly;
5. Mix dough: when the temperature of steamed bread is not hot, add proper amount of dry white flour (the more flour, the sweeter the taste), dip it in sesame oil water (warm water with proper amount of sesame oil) and mix it into dough;
6. Pull the lamp: first introduce the most common round lamp pulling method, prepare a white thread with a length of about 1 m, soak it in sesame oil water for later use, take out a piece of dough and knead it into a cylinder with a diameter of 3~4cm, hold one end of the white thread with your mouth, hold the other end with your hand and wrap it around the cylinder, and straighten it forcibly when crossing the thread, and operate circularly. Dip your hands in sesame oil and water to shape the cake, and put it evenly on the cover curtain (generally refers to the flat plate for holding pasta). In addition, you can also make it into various shapes by hand, or zodiac, or flowers and birds.
7. Stir-fry the lamp: put some cooking oil in the pot. When it is 60% hot, put the lamp in and fry until the cotton is golden on both sides and soft in the middle. Previously, limited by economic conditions, mainly fried food, gradually evolved into fried food with the improvement of living standards, with better color and taste than fried food;
8. Edible: After frying or frying, it can be eaten directly or dipped in white sugar. Tenderness on the outside and sweetness on the inside.
Modern production method
1. grinding: grinding clean rice into flour. In the past, it was necessary to soak the molted rice in water for about half an hour and then wash it for 3-5 times, then put it in a container to filter the water until the rice was soaked, and then press it into flour with a mill. If the food is not processed at any time, it needs to be ground and spread out to dry to avoid mildew.
2. Hot noodle soup: put flour into a basin, add appropriate amount of sugar, and mix the noodles with 80-90 degrees boiling water;
3. pinch the lamp: knead the small dough into a round cake with a diameter of 3-4cm, or the zodiac or flowers and birds.
4. Stir-fry the lamp: put enough cooking oil in the pot. When it is 70% hot, put the prepared lamp in it and fry it with chopsticks until it is cooked.
5. Edible: It can be eaten directly after frying, or it can be eaten with white sugar, which is tender outside and sweet and greasy inside (worse than the taste made by traditional methods).
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