Page 111 - hakka - Copy4

煎圆

Fried Glutinous Rice Balls

■ 主料 ■ Main Ingredient
糯米粉 500克 500 grams glutinous rice flour

■ 辅料 ■ Auxiliary Ingredients
白芝麻 50克 50 grams white sesame seeds

■ 调料 ■ Seasonings
白糖 150克 150 grams white sugar
清水 250克 250 grams water
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)
猪油 50克 50 grams lard

■ 制作流程 ■ Method
1. 将白糖加入清水搅拌至溶解，然后倒入糯米粉 1. Dissolve the white sugar in water, then pour it into the
中，揉搓均匀，再加入50克猪油揉搓，制成光滑 glutinous rice flour and knead until evenly combine.
的粄团。 Add 50 grams of lard and continue kneading until a
2. 取一小团面团搓成圆子，均匀地裹上一层白芝 smooth and glossy dough is formed.
麻。 2. Take a small portion of the dough and shape it into a
3. 将锅烧热倒入食用油加热，然后放入圆子，用中 ball. Roll the ball evenly in white sesame seeds to coat
小火慢炸。待圆子浮起时，用漏勺轻轻翻动，让 the surface.
其均匀受热。圆子鼓起来后，继续炸至金黄色， 3. Heat the wok and pour in cooking oil to heat. Place the
捞出沥油即可。 rice balls into the oil. Fry the balls over medium-low
heat. Once the balls float to the surface, use a slotted
■ 风味特色 spoon to gently turn them, ensuring even cooking.
外酥里嫩，香甜可口。 When the balls puff up, continue frying until they turn
golden brown. Remove, drain the excess oil and serve.

■ Flavour Characteristics
Crispy on the outside, soft on the inside, sweet, and de-
licious.

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