Sprinkle a layer of rice flour on the mold first, then a layer of brown sugar, then a layer of rice flour and smooth it with a spoon. If brown sugar is a little wet, it can be mixed with a small amount of rice flour to make powder. Sprinkle a little more rice flour on the bottom layer to prevent too much brown sugar from infiltrating into the mold. The technological process is "opening the museum". Master Fu will use serrated props to dig out a 4×4 size model, a *** 16 pit in the gift box, then fill in the pit and cover the rice noodles tightly.
Sift the low-gluten flour into the prepared egg mixture for 3-4 times and turn it over from the bottom with a scraper. Spread tin foil in the mold, pour the egg yolk liquid into the mold and shake it gently twice. Separate the egg white from the egg yolk, add sugar to the egg yolk, stir it evenly with a manual eggbeater, then add oil one by one, stir the milk evenly, then add the sieved wheat flour and stir it evenly to form the egg yolk paste.
Hand spread small wonton. Making hand-spread wonton is very meticulous. Mix the dough with salt water and flour, and knead the flour thoroughly to make it thin and smooth, so that it won't go bad in the pot. The small wonton, shredded egg skin, delicious crystal meat, seaweed and onion in the bowl are quite malleable and delicious. It is also a time-honored brand, and the user's evaluation is also good. It is the way of Xiao Yang's frying. Black sesame powder, golden skin, crisp pot bottom, soup stuffing and slightly sweet taste account for all. However, the most important thing to eat her fried dumplings is to have a bowl of hot and sour soup. Liangxi crispy eel is made by frying eel shreds twice. The sauce looks dark brown, glows in the dark and tastes sweet.