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四川糍粑

Sichuan cold Ciba color, aroma and taste, soft waxy alcohol and sweet, the cool entrance, refreshing. Mid-Autumn Festival in Sichuan fight Ciba generally. The rest can be left to future excess Ciba plus eggs, or glutinous rice to eat more sweet. Production Method: 1, wash clean, the glutinous rice, soak in warm water 23 hours with, control of water and then packed in dry rice steamer, the stir-steamed, and then, the rice cooked fossa into the reef. Chung Rong into Ciba, with the veil put up hot. 2, the sesame powder, honey osmanthus, white sugar, food coloring mix pink, made of sesame candy. Then fried beans, ground into powder Set aside. 3, Ciba board Then put it on the case, divided in two, half on the case, sprinkled with soy powder board, spread and compacted into a film, to "wash sand" cast evenly. The other half of Ciba into size, thickness or less the same film, cover on it, then sprinkle the surface of sesame sugar, cut into pieces on it.

四川凉糍粑色香味俱佳,糯软醇甜,入口凉爽,沁人心脾。   四川打糍粑一般都是中秋节。剩下的多余糍粑可以留到日后加鸡蛋或者醪糟煮来吃,比较甜。   制作方法:   1、把糯米淘洗干净,用温水泡二三个小时,控干水后装入饭甑内,用旺火蒸熟,然后,将熟米饭放入石礁窝内。舂茸成糍粑,用热的帕子搭盖。   2、把芝麻粉、蜜桂花、白糖、食用桃红色素拌匀,制成芝麻糖。再把黄豆炒熟,磨成粉待用。   3、糍粑放在案板上晾凉后,分成两半,一半放在撒有黄豆粉的案板上,摊开压平成片,将“洗沙”均匀地抹上。将另一半糍粑成大小、厚薄差不多的片,盖在其上,再把芝麻糖撒在面上,切成块就可以了。

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